Cheddar Batter Bread

SUBMITTED BY: Debbie Keslar

"I love batter breads because I can offer my family delicious homemade bread without the hassle of kneading and shaping the dough. This is terrific with chili."

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PREP TIME	20 Min
COOK TIME	35 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups all-purpose flour
2 tablespoons sugar
1 (.25 ounce) package active dry yeast
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 tablespoons butter or margarine, softened
1 egg
1/2 cup cornmeal
3/4 cup shredded Cheddar cheese
additional cornmeal

DIRECTIONS

In a mixing bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. 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. x 2-in. loaf pan an 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 degrees F for 35-40 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack. Store in the refrigerator.