Habanero Cheese Batter Bread
A very easy no-knead yeast bread with some heat to it! You can use a mixing bowl and spoon or put this together in a stand mixer and mix with the paddle.
Servings 10 slices
Cost 5
Equipment
Ingredients
- 3 cups all-purpose flour (385 grams)
- 2 teaspoons quick rising yeast
- 2 tablespoons sugar (25 grams)
- 1 teaspoon salt
- 1 ½ teaspoon dried dill
- 1 ¼ cups very warm water (125 degrees)**
- 2 large eggs, bring too room temperature
- ⅓ cup softened butter
- ¼ cup pepitas, I use roasted salted but unsalted okay too
- 1 cup shredded habanero cheese
Instructions
- In a large mixing bowl, stir together just 1 ½ cups of the flour, yeast, sugar, salt and dill.
- Add the warm water and stir until fully blended, then stir in the eggs and softened butter. This is where the paddle attachment will come in handy! If you are doing it by hand, it will take some elbow grease.
- Gradually add the rest of the flour until you have a soft batter.
- Let the batter cool somewhat If it is warm from the water, then stir in the pepitas and cheese.
- Scrape into a greased 2 quart souffle dish or a casserole dish or possibly a cast iron enamel pot. It needs some room to climb. Cover and let rise for 40 to 45 minutes or until it has risen somewhat. It will not double.
- Meanwhile, preheat oven to 350 degrees F.
- Bake for an hour or until top is golden brown and feels hollow when tapped. Let cool in the pan for about 10 minutes, then carefully loosen and turn from pan. Let cool some more before slicing.
Notes
If using active dry yeast, proof the yeast in the water separately and make sure it's only about 110 to 115 degrees.