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Parmesan Batter Bread


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 cast-iron skillets create a chewier crust.

At a glance

8 servings


Choose your measure:

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


  1. Stir yeast into the water to soften.
  2. In a large bowl, whisk flour, sugar and salt together to combine.
  3. Add softened yeast/water mixture to the dry ingredients, butter, milk, egg and Parmesan cheese. Beat mixture vigorously for 2 minutes.
  4. Turn the batter into a well-seasoned 10" skillet or round pan. Dot top of dough with cream cheese.
  5. Cover the pan with a greased piece of plastic and let rise for 1 hour.
  6. Preheat the oven to 375°F.
  7. Bake the bread for 20 minutes, or until its internal temperature reaches 190°F on an instant-read thermometer.
  8. Store any leftover bread, well-wrapped, at room temperature for up to 5 days.