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Herbed Cheese Batter Bread

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“My son makes this & it's wonderful! Since he's a big fan of the food network, I'm guessing he grabbed the basic recipe there & tweaked it to suit himself. No kneading required (my favorite kind of bread making). This makes 2 loaves - one for now & one to freeze for later. Prep time includes rising time.”
READY IN:
1hr 50mins
SERVES:
16
YIELD:
2 loaves
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Lightly butter (2) 8 X 4 X 2-inch loaf pans.
  2. Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115ºF)
  3. Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
  4. Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
  5. Sift together flour, sugar, baking powder, baking soda & salt.
  6. Gradually stir into the liquid mixture to make a thick batter.
  7. Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
  8. Pour batter into prepared pans, spreading evenly.
  9. Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
  10. Preheat oven to 375ºF & place rack in the center.
  11. Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
  12. Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
  13. Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
  14. * Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.

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