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Golden Asiago Batter Bread


Not your long-term chilled no-knead bread, this fast batter bread offers flavor and substance in just a few short hours — with a minimum of work. It's an all-around winner!

At a glance

1 loaf, about 16 servings.


Choose your measure:

  • 1 cup lukewarm milk
  • 1/4 cup dried leeks (or dried chives)
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup potato flour
  • 3 tablespoons Vermont sharp cheddar cheese powder
  • 2 1/2 teaspoons instant yeast
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon ground mustard (optional)
  • 1 cup coarsely grated Asiago cheese
  • 4 large eggs, room temperature (See "tips," below.)


  1. Combine the dried leeks and warm milk. Set aside.
  2. Place the remaining dry ingredients and cheese into a bowl, and whisk together until the cheese is evenly distributed.
  3. Stir in the milk mixture and the eggs, mixing until the dough pulls together.
  4. Let rest for 15 minutes, then stir again briefly; about 30 strokes will do it, if you're mixing by hand.
  5. Spoon the batter into a greased 9" round pan that's at least 2 1/2" to 3" deep. The round pan above is a good choice, or use a large panettone pan, or souffle dish.
  6. Cover the dough with lightly greased plastic wrap or a proof cover, and set it aside to rise for 1 1/2 to 2 hours, until it reaches the top of the pan.
  7. Preheat the oven to 350°F.
  8. Bake the bread for 48 to 52 minutes, placing it on a lower rack so it has plenty of room to rise as it bakes.
  9. Remove it from the oven when it's a deep, golden brown, turn it out of the pan, and place it on a rack to cool.
  10. Store, well-wrapped, for 5 days at room temperature, or freeze for up to 3 months.