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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.