Cheddar Batter Bread

Batter breads are not kneaded like most yeast breads and have a coarser texture and rougher look. Batter breads are beaten with an electric mixer to help develop the gluten. Because they are not kneaded, it is important to beat them until the batter comes away from the bowl and appears stringy. Batter breads are best served the day they are made.

Ingredients:
2 cups all-purpose flour
2 T granulated sugar
1 package (1/4 ounce) active dry yeast
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 T butter, softened
1 egg
1/2 cup cornmeal
3/4 cup shredded cheddar cheese
additional cornmeal

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 degrees. Add to flour mixture; 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 the 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-inch x 4-inch x 2-inch 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 degrees F for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.

Makes 1 loaf