I made this the other night to go with our free crock-pot dinner and it was very tasty! Also made great toast for breakfast the next morning! This recipe is from a Pillsbury Bake-Off Cookbook.

Easy Cheese Batter Bread

2 1/2 c. all-purpose flour
2 tsp. sugar
1 1/2 tsp. salt*
1 pkg. active dry yeast (or 2 1/4 tsp.)
4 oz. (1 cup) shredded Cheddar cheese (I used Mexican Blend)
3/4 c. milk
1/2 c. margarine or butter
3 eggs

In large bowl, combine 1 1/2 c. flour, sugar, salt and yeast; blend well. Stir in cheese. In small saucepan (or microwave) heat milk and margarine until very warm (120-130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat three minutes at medium speed. By hand, stir in the remaining 1 c. flour. Cover with a plate. Let rise in warm place until light and doubled in size, 45-60 minutes.

Generously grease one loaf pan. Stir down dough to remove all air bubbles. Turn into greased pan. Cover; let rise in warm place until light and doubled in size, 20-25 minutes.

Heat oven to 350. Uncover dough. Bake 40-45 minutes or until deep golden brown (I only had to bake it for 30). Immediately remove from pan and cool on wire rack.

At high altitude: bake at 375.

* I thought the bread tasted too salty and would put less salt in next time.

Labels: from my kitchen