Cheddar Batter Bread

Cheddar Batter Bread is a lacto ovo vegetarian batter. One portion of this dish contains about 5g of protein, 5g of fat, and a total of 169 calories. This recipe serves 16. For 20 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires flour, onion powder, cornmeal, and shredded cheddar cheese. 93 people were impressed by this recipe. From preparation to the plate, this recipe takes about 55 minutes. With a spoonacular score of 29%, this dish is rather bad. Jalapeno Cheddar Batter Bread, Cheddar Cheese Batter Bread, and Bread Baking: Herbed Batter Bread are very similar to this recipe.

Servings: 16

Preparation duration: 20 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 package (1/4 ounce) active dry yeast

2 tablespoons butter, softened

1/2 cup cornmeal

Additional cornmeal

1 egg

2 cups all-purpose flour

1 cup 2% milk

1/4 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

3/4 cup shredded cheddar cheese

2 tablespoons sugar

Equipment:

sauce pan

bowl

loaf pan

wire rack

frying pan

Cooking instruction summary:

Directions In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes. Stir dough down. Grease an 8-in. x 4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices). Originally published as Cheddar Batter Bread in Best of Country Breads2000, p57 Nutritional Facts 1 slice equals 125 calories, 4 g fat (2 g saturated fat), 24 mg cholesterol, 90 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°.

2. Add to dry ingredients; beat until moistened.

3. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.

4. Stir dough down. Grease an 8-in. x 4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.

5. Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.


Nutrition Information:

Quickview
168k Calories
5g Protein
5g Total Fat
25g Carbs
2% Health Score
Limit These
Calories
168k
8%

Fat
5g
8%

  Saturated Fat
2g
16%

Carbohydrates
25g
8%

  Sugar
2g
3%

Cholesterol
21mg
7%

Sodium
93mg
4%

Get Enough Of These
Protein
5g
11%

Vitamin B1
0.23mg
15%

Selenium
8µg
12%

Folate
47µg
12%

Manganese
0.21mg
11%

Phosphorus
99mg
10%

Vitamin B2
0.17mg
10%

Fiber
1g
8%

Vitamin B3
1mg
7%

Iron
1mg
7%

Calcium
61mg
6%

Vitamin B6
0.12mg
6%

Magnesium
23mg
6%

Zinc
0.87mg
6%

Copper
0.07mg
3%

Vitamin B5
0.34mg
3%

Potassium
99mg
3%

Vitamin A
136IU
3%

Vitamin B12
0.14µg
2%

Vitamin D
0.31µg
2%

Vitamin E
0.16mg
1%

covered percent of daily need
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