No kneading needed with this moist, flavorful bread. This recipe makes two loaves, so you'll probably want to freeze one. Toast a slice and slather it with Farm Apple Butter for a real treat.
Servings: Makes 2 loaves
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup buttermilk
- 3/4 cup water
- 1 (1/4-ounce) package active dry yeast
- 3 large eggs
- 1 teaspoon hot red pepper sauce
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup freshly grated Parmesan cheese
- 1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese
- 1 large egg yolk beaten with 1 tablespoon water, for glaze
Heat the butter in a medium saucepan over medium heat. Add the buttermilk and water and heat just until warm to the touch (105 to 115° F). Pour into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.
Sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir into the liquid to make a thick batter. Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.
Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
Position a rack in the center of the oven and preheat to 375° F.
Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.
Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)
From Back to the Table by Art Smith
206 calories, 7.6 grams fat, 4.2 grams saturated fat, 71 mg of cholesterol, 387 mg sodium, 26.6 grams carbohydrate, 7.6 grams protein, 1.0 grams fiber
Printed from Oprah.com on June 19, 2013
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