Parmesan Batter Bread

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Parmesan Batter Bread

star rating (6) rate this recipe »
Published prior to 2008

Batter breads make a perfect accompaniment to soups. They're made with yeast, but are beaten rather than kneaded. Also, batter breads rise only once. They can be baked in any sized pan, but I love a cast-iron skillet. It gives such a wonderful crust.

1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup lukewarm (105°F to 115°F) water
2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon granulated sugar
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/2 cup lukewarm (105°F to 115°F) milk
1 large egg, beaten
1/2 cup shredded Parmesan cheese
1 3-ounce package cream cheese, cut in 1/2-inch dice

In a cup, stir yeast into water to soften.

In a large bowl, whisk flour, sugar and salt together to combine. Add softened yeast/water mixture, butter, milk, egg and Parmesan cheese. Beat vigorously for 2 minutes.

Turn batter into a well-seasoned 10-inch skillet or round pan. Dot top of dough with cream cheese. Cover with tightly woven towel and let rise for 1 hour.

Preheat oven to 375°F. Bake bread for 20 minutes, or until internal temperature of bread reaches 190°F on an instant-read thermometer. Remove bread from oven, cut into wedges, and serve immediately.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.


  • star rating 08/23/2010
  • happenstance from KAF Community
  • Hello, Just made this bread and it was great with fresh tomato soup. I added some Italian seasonings and it was excellent. Just one question, what could i do to make it less fat? how about 1/2 the butter, would that still make a good bread? Thanks
    We have not tried making this with half the butter. But you could try making it with half the butter, it will be drier and have a shorter shelf life. If you decide to try with less butter let us know how it turns out. JMD@KAF
  • star rating 06/26/2010
  • Judy from Indianapolis, Indiana
  • This is the best batter bread that I have ever made. Tasty right down to the cream cheese on the top. I did bake it a litte longer to reach the 190 degrees on the instant thermometer. I will definitely make this again. I also really liked the texture of this bread. Yummy!
  • star rating 12/05/2009
  • Jessica from Poughkeepsie, NY
  • The bread was wonderful right out of the oven with a bowl of homemade soup!! It was in the oven for about 45 minutes which was a lot longer than the 20 minute bake time in the recipe but that was ok. The only thing I would do differently is to omit the cream cheese. It didn't really need it because the bread is so good on it's own...flaky and buttery good!!!
  • star rating 11/13/2009
  • Katie from Montana
  • This is so good. I've made it twice. The first time, I even messed up and added the cream cheese with all the other ingredients. Aside from having to spoon it out of the loaf pan, it was still delicious! The second time, (tonight) I followed the instructions better, even using a cast iron skillet, and it's sooo good. And so easy, too!
  • star rating 01/23/2009
  • Chris from VA
  • Makes a nice change of pace from ordinary garlic bread with Italian meals :)
  • star rating 01/05/2009
  • Elena from Chelsea, Alabama
  • This is a terrific recipe: it was easy, fairly fast, and so yummy! The parmesan cheese gave this moist, soft bread a terrific flavor that was nicely complemented by the cream cheese on top. When baking, the parmesan browned a little more quickly than the bread which gave the bread a nice, gourmet look. I've added this one to my collection of "very good" recipes. Can't wait to make it again!