Herb & Cheese Batter Bread | LAURA LEE ALICE COOK

Cheesy Herb Batter Bread

Makes 1 loaf (about 20 to 25 ounces)

I like this bread because it's a great base to make a sandwich. I don't

always use the Italian spices except when pasta is also on the menu.

Add extra cheese on each slice and put under the broiler for your

cheese lovers.

What I like about this recipe. . .

• It's super easy to put together.

• Simple, easy to get ingredients-nothing exotic here.

• It smells wonderful while it's baking!

• No kneading!

•

Cheesy Herb Batter Bread

Ingredients

• ¼ cup diced onion

• 2 minced garlic cloves (optional)

• 2 Tbsp butter

• 2 cups all-purpose flour*

• 1 Tbsp sugar

• 1 tsp Italian spices

• ¼ tsp sea salt

• 1 ¾ oz pkg active dry yeast

• ¾ cup milk

• ¼ cup water

• ½ cup shredded cheese

• 1 whole egg, well beaten

Generously grease a 9×5-inch loaf pan.

Instructions

1. In a small skillet, melt the butter and add the onions (and garlic);

sauté just until crisp-tender; set aside.

2. In a large mixing bowl, combine 1 cup flour, sugar, spices, salt, and

yeast. Set aside.

3. In a small pan, heat the milk and water until 120°F to 130°F. Pour into

the flour mixture then add the cheese, beaten egg and sauteed

onions.

4. On low speed, blend until moistened; then beat at medium speed

for 2 minutes. Stir in the remaining flour until you have a stiff batter.

If necessary, you can add up to an additional ½ cup flour to get the

right consistency. Just make sure all the flour is thoroughly mixed in.

5. Spoon into the prepared pan; cover and let rise in a warm place

until light and almost doubled in size, 30 to 50 minutes.

6. Preheat oven to 350°F; bake for 30 to 45 minutes until bread is

golden brown. Remove from pan; cool on rack.

*Start with 2 cups and increase gradually up to ½ cup if needed.

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