Tag Archive

• Ingredients
• 1-1/2 cups milk
• 3 Tbsp. sugar
• 3 Tbsp butter, cut into pieces
• 2 tsp. salt
• 3 tsp. dill seed
• 3 Tbsp. dried minced onion
• 1 cup shredded Parmesan
• 1 package active dry yeast (2-1/4 tsp.)
• 1/4 cup warm water (about 110 degrees F)
• 3-3/4 cups all-purpose flour (divided)
• 2 eggs

In a pan over medium heat, or in a safe bowl in the microwave, heat together milk, sugar, butter, salt, dill seed, onion, and Parmesan to about 110 degrees F. The butter and cheese does not have to melt.

While that’s going on, in a stand mixer (or a large bowl), dissolve yeast in warm water. Then, add the milk mixture and 1-1/2 cups flour. Mix very well. Add eggs, one at a time, beating well after each addition. Gradually beat in the remaining flour until well incorporated. Cover and let rise in a warm place until doubled (about 45 minutes).

Stir the batter down and spoon into 2 generously greased or sprayed 4-1/2 x 8-1/2″ loaf pans. Cover and let rise in a warm place until almost doubled (about 45 minutes).

Bake in preheated 350 degree F oven for 40-45 minutes or until browned. Let cool on a rack for 5-10 minutes, then turn out onto rack to cool completely. Makes 2 loaves.

Notes: Batter breads are made from a very soft yeast dough, thus the term “batter” bread. This is a variation of Cheddar-Caraway Batter Bread. It comes from Sunset Breads (Lane Publishing Co, Menlo Park, CA 1984). Unlike most batter breads, it requires two rises. This makes a very nice sandwich bread. The onion flavor is pretty strong, so if you don’t want that, sprinkle with onion powder. If the dill seeds bother you, substitute 2 teaspoons of dill weed. I have tried the onion powder/dill weed subs with great success. It’s all good!