With all the hype about no knead breads in the media I have turned to the quick and simple batter breads I used to bake in days gone by. These breads get their qualities and flavour from beer or require no kneading. They do have a different texture than more labour intensive bread recipes but they will fill your home with the most wonderful aromas with the least amount of effort.
This recipe makes 2 loaves, so will probably want to freeze one of them. Toast a slice and slather it with butter, apple or maple butter for a special treat!!
T (1/2 stick) unsalted butter
3/4 cup buttermilk
3/4 cup water
1 (1/4-ounce) package active dry yeast
3 large eggs
1 tsp hot red pepper sauce
4 cups all-purpose flour
2 T sugar
1 T baking powder
1 tsp baking soda
1 tsp salt
1/4 cup precooked wild rice
1/4 cup freshly grated Parmesan cheese
1 cup (4 ounces) shredded sharp Cheddar or Swiss cheese
1 large egg yolk beaten with 1 tablespoon water, for glaze
Heat the butter in a saucepan over medium heat. Add the buttermilk and water and heat until warm to the touch (105 to 115° F). Pour mixture into a large bowl. Sprinkle the yeast on top and let stand for 5 minutes. Whisk to dissolve the yeast. Whisk in the eggs and hot sauce.
In separate bowl sift together flour, sugar, baking powder, baking soda, and salt. Gradually stir dry ingredients into the liquid to make a thick batter. Stir in the Parmesan cheese, 3/4 cup of the Cheddar (or Swiss) cheese and cooked wild rice. Lightly butter two (8 -1/2 x 4 -1/2 inch) loaf pans. Spread the batter evenly in the pans. Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
Position a rack in the center of the oven and preheat to 375° F. Brush the tops of the loaves with the egg mixture. Bake 25 minutes. Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes. Cool in pans for 10 minutes. Turn out onto wire racks and cool completely. (The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.)
Makes 2 loaves
