No-Knead Italian Cheese Batter Bread
- 2 and ½ cups all-purpose flour
- 2½ teaspoons Active Dry Yeast
- 2 tablespoons sugar
- ¼ tsp salt
- ½ cup skim milk
- ½ cup water
- ¼ cup unsalted butter
- 1 egg, lightly beaten
- (optional)1 tablespoon sesame seeds
- ¼ cup unsalted butter, softened
- ½ teaspoon Italian herb seasoning
- ¼ teaspoon garlic powder ¼ tsp
- 1 cup cheddar cheese, shredded
- Grease a 12-cup Bundt® pan (or 10-inch tubed cake pan) well and set aside
- In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well.
- In saucepan, heat milk, water and butter until warm (120-130°F — use a thermometer to be sure; butter does not need to melt completely).
- Add egg to the milk mixture, blending well.
- Mix liquid mixture into flour mixture, blending at low speed until moistened. Then beat 3 minutes at medium speed using a mixture or by hand.
- By hand, gradually stir in remaining 1 cup of flour, mixing well to make a stiff batter.
- Prepare the filling using a separate small bowl: mix the ¼ cup softened butter, Italian seasoning, and garlic powder, blending the spices well with the butter. Then add the cheese and mix well.
- Optional: Sprinkle sesame seed in well-greased pan.
- Spread half of batter in pan. Then spoon the filling over batter, one small spoonful at a time. (Don’t worry about covering the entire surface of the batter, just distribute the filling more or less evenly over the batter. Then spread the remaining batter over the filling.
- Cover the pan with plastic wrap and let the batter rise until double. (If the room temperature is 75-85 degrees, the batter will need about 50-60 minutes to rise. If the room is cooler, the batter will require more time.) After 40 minutes, preheat the oven to 350 degrees, and check the batter every 5 minutes or so. (You don’t want your batter to rise more than double.)
- Bake in the middle of the oven preheated to 350°F for 35 to 40 minutes until golden brown.
- Invert onto serving plate and cool before slicing.
Serving size: 1 slice. Sodium: 90 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/breads/knead-italian-cheese-batter-bread/
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