Cheddar Batter Bread

Cheddar Batter Bread Recipe

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Stephanie Molzhon


A great savory (and very easy) bread.
I found this recipe in "The Best of Country Breads" (published 2000).
I've adapted the seasonings to my liking. You could change the seasonings and amounts to your liking. My father and soon-to-be husband absolutely love this bread; a loaf lasts less than a day when they are around!

★★★★★ 1 vote
1 loaf
1 Hr
35 Min


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2 c
2 Tbsp
white sugar
1 pkg
active dry yeast (2 1/4 tsp)
1/4 tsp
garlic powder (or onion powder)
1/4 tsp
1/8 tsp
cayenne pepper powder
1/8 tsp
chili powder
1/8 tsp
white pepper (or black pepper)
1 c
2 Tbsp
butter or margarine, softened
1/2 c
1 c
cheddar cheese (measurement is approx., i just add cheese until i think it's enough)
additional cornmeal

How to Make Cheddar Batter Bread


  • 1In a bowl, combine 1 1/2 c. flour, sugar, yeast, garlic powder, salt, and peppers.
  • 2In a saucepan, heat milk and butter to 120-130 degrees (Use a candy thermometer to check temp)
  • 3Add to dry ingredients, stir until just moistened.
  • 4Add egg. Beat on low speed about 30 seconds; beat on high for about 3 minutes.
  • 5Stir in cornmeal and remaining 1/2 c. flour. Stir in cheese. (Batter will be thick)

  • 6Cover and let raise in warm place until doubled, about 20 minutes.
  • 7Stir dough down. Grease a 8"x4"x2" loaf pan and sprinkle pan with cornmeal. Spoon batter into pan.
  • 8Cover and let raise again until doubled, about 30 minutes.
  • 9Bake at 350 for 35-40 minutes or until golden brown. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

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About Cheddar Batter Bread

Course/Dish: Savory Breads

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