Mushroom Cheddar Batter Bread Food

MUSHROOM CHEDDAR BATTER BREAD

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
• Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CHEDDAR CHEESE BATTER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add cheeses, milk, sugar, butter, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Stir dough down; transfer to 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 375°. In a small bowl, combine egg white and water. In another bowl, combine topping ingredients. Brush loaves with egg white mixture; sprinkle with topping. Bake 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

CHEDDAR BATTER BREAD

Steps:

• 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 8x4-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.

DILLED CHEDDAR CHEESE BATTER BREAD

Steps:

• Bring first 3 ingredients to simmer in small saucepan; cool to 120°F. Whisk in oil and eggs. Combine 1 1/2 cups flour, yeast, salt and 2 cups cheese in large bowl of electric mixer. Add warm liquid mixture and fresh dill; beat 3 minutes. Add remaining 1 1/4 cups flour; beat 2 minutes. Scrape down sides of bowl. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
• Preheat oven to 350°F. Butter 9 x 5 x 3-inch loaf pan. Do not stir batter down. Spoon half of batter into pan; sprinkle remaining 1 1/2 cups cheese over. Cover with remaining batter; smooth top. Cover and let rise in warm draft-free area until batter reaches top of pan, about 30 minutes.
• Bake until bread is golden brown and sounds hollow when tapped, about 45 minutes. Turn out onto rack and cool.

MUSHROOM-CHEESE BATTER BREAD

Steps:

• Preheat oven to 375 degrees.
• Grease a loaf pan.
• Combine flour, baking powder and salts in a small bowl, and set aside.
• In another bowl whip softened butter and beaten eggs together.
• Stir flour mixture into butter-egg mixture.
• Add onion, peppers, cheese and mushrooms.
• Mix well (batter will be stiff).
• Pour into loaf pan and back 50-60 minutes.

CHEDDAR BATTER BREAD

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.
• Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.
• Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
• Position a rack in the center of the oven and preheat to 375°F
• Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.
• Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.).