Vermont Cheddar Cheese Batter Bread (Recipe)

Ingredients

1 package active dry yeast
1 1/4 cups warm water (105c to 115c)
2 2/3 cups all-purpose flour
1 cup shredded sharp Vermont cheddar cheese (4 ounces)
2 tablespoons sugar
2 tablespoons shortening
1 teaspoon salt
1 teaspoon melted butter or margarine

Steps

1. In a large mixing bowl, dissolve the yeast in the warm water.  Add 1 2/3 cups of the flour, the cheese, sugar, shortening and salt.  Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed.  Beat on medium speed for 2 minutes, continuing to scrape the bowl.

2. Add the remaining 1 cup flour, stirring until combined and scrapping the batter from the sides of the bowl. Cover and let rise in a warm place for 30 minutes.  Then, stir about 25 strokes.

3. Spread the batter evenly in a greased 1 1/2-quart glass casserole.  Cover and let rise in warm place about 45 minutes or until the batter has doubled in size.

4. Preheat the oven to 375c.  Bake in  the 375c oven for 40 to 45 minutes or until golden brown.  Cover with foil the last 25 minutes of baking to prevent the top from overbrowning.

5. Remove the bread from the oven and brush the top with the melted butter or margarine.  Remove the bread from the pan and cool on a wire rack.