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:
covered percent of daily need
