This cheesy sourdough batter bread is a recipe that my family loves and my kids have been requesting ever since I first tried it. You can make it as cheesy as you want (of course here, they’re firmly on the side of more…) and since it’s a batter bread there’s little kneading or shaping.
And I love that it uses some of my sourdough! It’s nice to be collecting some recipes that work well for us like our favorite waffles, English muffins, and crackers. Why the
obsession interest in sourdough? I don’t know. I think it’s kinda like growing vegetables from seed- it’s that “I did it all by myself!” thing. Growing my own starter and keeping it alive seems very similar to growing seeds and keeping them alive until harvest.
I used this method from Heavenly Homemakers to make my starter (more than a year ago- wha-hoo!), but I know others have had a hard time growing one. A simple Google search will give you lots of other ways to grow a starter (you can even buy some), but I’ve heard the best is to get a bit from someone with an established starter.
I keep my starter in the refrigerator and feed it the night before I want to bake with it to get it nice and active for the morning. I’m sure you’ll want to read more tips for using sourdough, because you’re going to want to try this easy bread! Remember with sourdough, time is key, so start early and let the dough rise fully.
I adapted this recipe from one I found in Discovering Sourdough Part 1, a wonderful free ebook by Teresa Greenway (the ebook is not available right now, however you can go to this site to download it).
In the morning of the day you will bake the bread, add all of the ingredients to the bowl of a large mixer and stir on medium speed for 2 minutes, until thoroughly mixed before kneading for another 5 minutes with a dough hook.
I like to cover things with these reusable “shower cap” covers (no, they’re not really shower caps, but they look like it) that I found from Azure Standard. They come in all sizes and costs about $3 for the package- I love being able to reuse them and they stay on flat plates much better than plastic. They keep in moisture better than just a cloth towel for covering bread dough, too.
When the dough has doubled, add 1-2 cups of diced cheddar cheese and stir on low until the pieces are distributed throughout the dough. It’s cheesier with 2 cups, but you’ll need to bake the loaves with a cookie sheet under the pans, because the cheese will ooze over the sides. No oozing with 1 cup, but less cheesy…your choice.
Divide the dough evenly between two greased 9″x 5″ loaf pans (they should fill about halfway). I like to make sure all the cheese pieces on top are covered by a bit of dough to lessen the amount that will ooze out in the oven.
Cover with oiled plastic (I use my covers again) and let rise for another 2 hours.
You’ll want to serve this bread warm- it’s cheesy heaven. And toasted? Perfect with tomato soup or chef’s salads.PRINT
- 2 c. sourdough starter (18 oz.)
- 1 c. water (8 oz.)
- 1 c. lukewarm milk (8 oz.)
- 1 Tb. olive oil (1 oz.)
- 1 Tb. honey (1 oz.)
- 2-3/4 c. unbleached flour
- 2-2/3 c. whole wheat flour (1 lb. 8 0z. total flour)- I used white whole wheat
- 1 Tb. salt (.6 oz.)
- 1-2 c. diced cheddar cheese (.5 to 1 lb.)- other medium-hard cheeses should work, too, like Fontina or Muenster
- The morning of the day you’d like to bake, add to a mixer bowl the active (fed the night before) sourdough starter, water, milk, oil, honey, and flours. Mix for about 3 minutes with a dough hook. Let sit for 20 minutes.
- Add the salt and mix with the hook for another 5 minutes. Cover the mixer bowl with plastic and set aside to rise until doubled, about 4 hours.
- When the dough has doubled, add the cheese and mix with the hook until distributed through the dough. Divide between two greased 9″x 5″ loaf pans, smoothing the tops as needed (the pans should be filled halfway with the dough). Oil the tops and cover with plastic again to rise for 2 more hours or until the dough is at the top of the pans.
- Heat the oven to 400 degrees. When hot, bake the loaves for 35-40 minutes, turning as needed for even cooking, until browned.
- Cool for a few minutes in pans before turning out onto a cooling rack. Serve warm or toasted.
Makes 2 loaves
This is linked to:
Real Food Wednesdays