Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 tablespoons sugar

  3. 1 package (1/4 ounce) active dry yeast

  4. 1/4 teaspoon onion powder

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon pepper

  7. 1 cup 2% milk

  8. 2 tablespoons butter, softened

  9. 1 egg

  10. 1/2 cup cornmeal

  11. 3/4 cup shredded cheddar cheese

  12. Additional cornmeal

Instructions Jump to Ingredients ↑

  1. Cheddar Batter Bread Recipe photo by Taste of Home 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.

  2. 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.

  3. 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).


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