No-Knead Italian Cheese Batter Bread
Serves: 16.
 
Ingredients
Bread dough
  • 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
Filling
  • ¼ cup unsalted butter, softened
  • ½ teaspoon Italian herb seasoning
  • ¼ teaspoon garlic powder ¼ tsp
  • 1 cup cheddar cheese, shredded
Instructions
  1. Grease a 12-cup Bundt® pan (or 10-inch tubed cake pan) well and set aside
  2. In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well.
  3. 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).
  4. Add egg to the milk mixture, blending well.
  5. 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.
  6. By hand, gradually stir in remaining 1 cup of flour, mixing well to make a stiff batter.
  7. 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.
  8. Optional: Sprinkle sesame seed in well-greased pan.
  9. 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.
  10. 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.)
  11. Bake in the middle of the oven preheated to 350°F for 35 to 40 minutes until golden brown.
  12. Invert onto serving plate and cool before slicing.
Nutrition Information
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/