Sourdough FAQ Recipes
Cheese Batter Bread
# From: Lawrence Allen Hite 

A while ago someone (don't remember who) wrote in asking about batter
breads and why anyone would want to make one.  This weekend I made the
caraway cheese batter bread from _World Sourdoughs of Antiquity_.  It was 
really pretty good.  Batter breads are quicker than regular breads because
they are not kneaded and only have one rising.  The final product (at least
in this case) is somewhat heavy but still contains the air pockets of
regular bread.  You might say that the consistency of batter bread is to
bread what pound cake is to cake (denser, moister).  You just mix all the
ingredients together and pour the batter in a greased loaf pan and let it
rise.  I *do* recommend that you put a sheet of aluminum foil on the rack
below the pan, as my loaf overran the pan considerably (about a cup and a
half's worth).  Here's the recipe:

Cheese Batter Bread

2 C. starter
1/2 C. Milk
2 Tbs. melted butter
1 tsp. salt
2 Tbs. sugar
2 tsp. caraway seeds
1/2 tsp. garlic powder (I would use at least 1 tsp., but that's just me.)
2 eggs
3 C. white flour
1 C. grated cheddar cheese

Melt butter, add milk, salt and sugar.  Stir to dissolve, then cool to 85F.
Add to starter and mix well.  Beat eggs and mix with starter along with
caraway seeds and garlic powder.  Blend in flour and cheese.  Pour
into a greased loaf pan (the pan should be filled to within about 1/2 to
1 inch from the top) and allow to rise about 1 to 2 hours until the
batter is about even with the top of the pan.  Bake at 350F 45 minutes to 1
hour until done (I used a large glass loaf pan and it took an hour).  Cool
about 10 minutes in the pan, then remove and cool the loaf on a wire rack.

Larry Hite
lah1l@virginia.edu