Easy Cheesy Sourdough Batter Bread: A Simple, No-Knead Delight
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Welcome to the world of effortless sourdough baking! This recipe for Cheesy Sourdough Batter Bread offers a remarkably easy way to use your sourdough starter, even discarded starter works beautifully to impart that signature tangy flavor. The simple addition of cheese elevates this bread from delicious to absolutely irresistible, making it a perfect choice for both novice bakers and seasoned sourdough enthusiasts seeking a less time-intensive option.
Batter bread, a unique category of yeast bread, eliminates the need for extensive kneading or complicated shaping. This makes it an ideal starting point for anyone venturing into homemade bread. Furthermore, it’s a stellar recipe for utilizing a young sourdough starter that might not yet be robust enough to support the structure of a traditional, free-form loaf. It’s also a fantastic solution for leftover or discarded starter, ensuring no bit of your precious culture goes to waste while still delivering incredible taste.
Why This Cheesy Sourdough Batter Bread Will Become Your Family’s Favorite
Our family absolutely raves about this cheesy sourdough batter bread. From the very first batch, it quickly earned a permanent spot on our weekly menu, with my kids eagerly requesting it time and again. I have no doubt your family will fall in love with it too! The beauty of this recipe lies not only in its delightful flavor but also in its adaptability. You can customize the cheese quantity to your liking – though, in our experience, a generous hand with the cheese always leads to the most satisfying results!
Beyond its crowd-pleasing taste, I especially appreciate how this recipe provides yet another wonderful way to use up my sourdough starter, alongside other cherished recipes like our favorite sourdough waffles, whole wheat English muffins, and savory crackers. Why the deep interest in sourdough, you might ask? For me, it mirrors the joy of nurturing plants from seed. There’s an immense sense of accomplishment in cultivating a vibrant sourdough starter from scratch and keeping it alive, much like tending a garden to harvest. It’s a connection to natural processes and a rewarding creative endeavor.
Optimizing Your Sourdough Starter for Best Results
To ensure your cheesy sourdough batter bread rises beautifully and develops its signature tang, it’s crucial to use an active sourdough starter. If you store your starter in the refrigerator, remember to refresh it by feeding it the night before you plan to bake. This simple step reactivates the yeast and bacteria, ensuring they are energetic and ready to leaven your dough effectively. For those eager to delve deeper into sourdough techniques, I highly recommend exploring additional tips for using sourdough and consulting my comprehensive guide to all things sourdough. My most important piece of advice for any sourdough baker remains consistent: patience is paramount. Allow ample time for the dough to ferment and rise fully; this investment in time is key to developing complex flavors and a superior texture.
This particular recipe draws inspiration and careful adaptation from “Discovering Sourdough Part 1,” an exceptional ebook authored by Teresa Greenway. Her publication is an invaluable resource for anyone seeking to expand their repertoire of sourdough recipes and master the art of baking with a natural leaven.
Crafting Your Cheesy Sourdough Batter Bread: A Detailed Walkthrough
Let’s begin the straightforward journey to creating two loaves of incredibly satisfying cheesy sourdough batter bread. The process is designed for simplicity, allowing you to enjoy the rewards of homemade bread without the usual fuss.
Preparing Your Workspace: Ingredients and Essential Equipment
A smooth baking experience starts with thorough preparation. Gather all your ingredients and ensure your tools are at hand before you begin mixing.
On the morning you plan to bake, have your active sourdough starter, water, lukewarm milk, olive oil, honey, unbleached flour, whole wheat flour, and salt measured out. Your chosen cheese (preferably sharp cheddar) should be diced and ready to incorporate later in the process.
Recommended Equipment:
- Stand Mixer: A large stand mixer equipped with a dough hook is a game-changer for this recipe, making the mixing process effortless. My Kitchenaid stand mixer is a reliable workhorse for all my bread-making needs.
- Measuring Tools: For consistent results, accurate measuring cups and spoons are essential. I highly recommend metal measuring cups and spoons for their durability and precise measurements, far superior to plastic alternatives.
- Loaf Pans: Two 8.5 x 4.5-inch metal loaf pans are ideal for achieving the best crust.
- Covers: Reusable bowl covers or plastic wrap will be needed for proofing.
The Initial Mix and First Rise (Bulk Fermentation)
This stage initiates the dough’s transformation, developing structure and flavor.
In the bowl of your stand mixer, combine the active sourdough starter, water, lukewarm milk, olive oil, honey, unbleached all-purpose flour, and whole wheat flour. Mix on medium speed with the dough hook for approximately 2 minutes, until all ingredients are thoroughly incorporated and a shaggy dough forms. This initial mixing helps hydrate the flours and begins the process of gluten development. Allow the mixture to rest, covered, for 15 minutes. This “autolyse” period allows the flour to fully absorb the liquids, leading to a more extensible dough.
After the brief rest, add the salt to the dough. Continue mixing with the dough hook for another 5 minutes. This second mixing phase further strengthens the gluten, creating a cohesive dough without the need for traditional hand-kneading. Once mixed, cover the bowl. I find reusable “shower cap” style covers (which resemble shower caps but are designed for food storage) to be incredibly useful. They help maintain a moist environment for the dough, preventing a dry skin from forming. Similar sturdier versions are available on Amazon.
Now, let the dough undergo its first rise, or bulk fermentation. Keep it covered in the mixing bowl for about 4 hours, or until it has visibly doubled in volume. The precise timing can vary significantly based on your kitchen’s ambient temperature and the vitality of your sourdough starter. A warmer spot will encourage a faster rise, while cooler conditions will prolong it. The reusable covers are excellent at trapping moisture, ensuring the dough remains pliable and doesn’t dry out during this critical fermentation stage.
Adding the Cheese and the Second Rise (Proofing)
Prepare for the infusion of irresistible cheesy goodness!
Once your dough has successfully doubled, it’s time for the star ingredient: the cheese. I strongly recommend incorporating 1.5 to 2 cups of diced sharp cheddar cheese. Sharp cheddar provides a robust, tangy flavor that stands out wonderfully against the sourdough. Medium-hard cheeses with bold flavors, such as Fontina, Muenster, or aged Romano, are also excellent alternatives. Mix the cheese into the dough on low speed with the dough hook, just until the pieces are uniformly distributed throughout.
A note on cheese quantity: opting for 2 cups will yield a truly decadent and intensely cheesy loaf, but be aware that some of the cheese may melt and ooze over the sides during baking. To manage this, simply place a baking sheet on the rack below your loaf pans. If you prefer a slightly less cheesy outcome or want to minimize potential oozing, 1.5 cups is a good amount, but for an ultimate cheesy experience, lean towards the higher quantity!
Next, divide the cheesy dough equally between your two greased 8.5 x 4.5-inch metal loaf pans. The dough should fill each pan approximately halfway. Keep these essential tips in mind for this stage:
- Tip #1: Gently press down any visible cheese pieces on the dough’s surface and cover them with a thin layer of dough. This simple action helps to prevent excessive cheese runoff during baking, keeping more of that savory goodness locked within your bread.
- Tip #2: For effortless removal of your baked loaves, consider lining the pans with parchment paper, allowing it to overhang the sides. If you use this method, you’ll only need to lightly grease the ends of the pan.
Cover the filled loaf pans with lightly oiled plastic wrap or, again, use your trusty reusable covers. Allow the dough to undergo its second rise (proofing) for another 2 hours or until it has risen to the very top of the pans. As before, the exact rising time will be influenced by the warmth of your kitchen.
Baking to Golden Perfection
The exhilarating final step – baking your beautifully risen loaves!
Once the dough has risen to the top of the loaf pans, preheat your oven to 400 degrees Fahrenheit (200°C). Just before sliding them into the oven, gently brush the tops of the loaves with a small amount of olive oil. This simple step promotes even browning, contributing to a beautifully golden and appealing crust.
Bake the loaves for 35 to 40 minutes. Monitor their progress and rotate the pans as needed to ensure uniform cooking and a consistent golden-brown finish on all sides. When perfectly baked, remove the pans from the oven and allow the bread to cool in the pans for a few minutes before carefully transferring them onto a wire cooling rack to complete the cooling process.
A Note on Baking Pans: Through my own baking trials, I’ve observed a noticeable difference between loaves baked in metal pans versus glass pans. The darker metal pans consistently produced a more evenly browned crust, with a better overall texture. Therefore, for the best possible crust and superior results with this recipe, I highly recommend using metal loaf pans.
Enjoying Your Homemade Cheesy Sourdough Batter Bread
The moment you’ve been waiting for – savoring your freshly baked creation!
This bread is an absolute dream when served warm, ideally with the cheese still slightly melty. Each slice offers a comforting blend of the distinctive sourdough tang and the rich, savory depth of cheddar cheese. But the versatility doesn’t end there! When toasted, this cheesy sourdough batter bread transforms into an even more delightful companion for various meals. It pairs perfectly with a steaming bowl of homemade tomato soup on a crisp evening, or serves as a fantastic addition to simple, family-friendly chef’s salads, making it a wonderful choice regardless of the season.
Consider it as the base for an elevated grilled cheese sandwich, or simply enjoy it with a smear of butter. Its adaptable and incredibly flavorful profile ensures it will be a welcome addition to any meal, anytime.
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Cheesy Sourdough Batter Bread
Equipment
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Two 8.5 x 4.5 inch metal loaf pans
Ingredients
- 2 cups active sourdough starter 18 oz. (fed the night before)
- 1 cup water 8 oz.
- 1 cup lukewarm milk 8 oz.
- 1 tablespoon olive oil 1 oz.
- 1 tablespoon honey 1 oz.
- 2 ¾ cups unbleached all-purpose flour
- 2 ⅔ cups whole wheat flour 1 lb. 8 ounces TOTAL flour; white whole wheat recommended
- 1 tablespoon fine sea salt .6 oz.
- 1 ½ to 2 cups diced sharp cheddar cheese* .75-1 pound
Instructions
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On the morning of the day you plan to bake, combine the active (fed the night before) sourdough starter, water, milk, olive oil, honey, unbleached flour, and whole wheat flour in the bowl of a large stand mixer. Mix for about 3 minutes using a dough hook until well combined. Let the mixture rest, covered, for 15 minutes to allow the flours to fully hydrate.
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After the rest, add the salt to the dough and mix with the dough hook for another 5 minutes to develop gluten. Cover the mixer bowl with plastic wrap or a reusable cover and set aside to rise in a warm place until doubled in volume, approximately 4 hours.
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Once the dough has doubled, add the diced sharp cheddar cheese (1.5 to 2 cups) to the bowl. Mix with the dough hook on low speed just until the cheese is evenly distributed throughout the dough.
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Divide the cheesy dough evenly between two greased 8.5 x 4.5-inch metal loaf pans. (For easier removal, you can line the pans with parchment paper, leaving an overhang on the sides, and grease only the ends.) Smooth the tops as needed and gently push down any visible cheese pieces to prevent excessive oozing. Lightly oil the tops of the dough and cover the pans with plastic again. Allow to rise for another 2 hours, or until the dough has reached the top of the pans.
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Preheat your oven to 400°F (200°C). When the oven is hot, brush the tops of the risen loaves with a little olive oil for even browning. Bake for 35-40 minutes, turning the loaves as needed during baking to ensure uniform cooking and a golden-brown crust.
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Remove from the oven and let the loaves cool in their pans for a few minutes before transferring them to a wire cooling rack to cool completely. Serve warm or toasted for the best experience.
Notes
Nutrition
Expand Your Sourdough Repertoire
If you’ve enjoyed the simplicity and flavor of this cheesy sourdough batter bread, you’ll be delighted to explore other fantastic recipes that make excellent use of your sourdough starter. Broaden your baking horizons with these additional, equally rewarding options:
Easy Homemade Whole Wheat Sourdough English Muffins
Crispy Sourdough Whole Wheat Crackers
Simple Sourdough Artisan Bread
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