Herbed Cheese Batter Bread - cooking recipe

Ingredients

4 tablespoons unsalted butter
3/4 cup buttermilk
3/4 cup water
1 (1/4 ounce) package active dry yeast
3 large eggs
1 teaspoon hot pepper sauce
4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup grated parmesan cheese
1 cup shredded sharp cheddar cheese or 1 cup swiss cheese, divided
2 garlic cloves, finely minced
1 teaspoon dried parsley flakes or 1 tablespoon fresh parsley, minced
1 teaspoon dried oregano or 1 tablespoon fresh oregano, minced
1 large egg yolk
1 tablespoon water

Preparation

Lightly butter (2) 8 X 4 X 2-inch loaf pans.
Heat butter over medium heat. Add the buttermilk and water; heat till warm to touch (105-115\u00b0F)
Pour into a large bowl & sprinkle the yeast on top. Let stand for 5 minutes.
Whisk to dissolve yeast then whisk in 3 eggs & the hot sauce.
Sift together flour, sugar, baking powder, baking soda & salt.
Gradually stir into the liquid mixture to make a thick batter.
Stir in Parmesan cheese, 3/4 cup shredded cheddar, garlic & herbs.
Pour batter into prepared pans, spreading evenly.
Cover loosely with plastic wrap & let stand in a warm place until doubled in volume, about 45 minutes.
Preheat oven to 375\u00b0F & place rack in the center.
Beat the remaining egg with the 1 tablespoon water & brush tops of loaves.
Bake for 25 minutes. Sprinkle with remaining 1/4 cup cheddar cheese & bake till golden brown, 10-15 minutes.
Cool in pans, on rack, for 10 minutes. Turn on on rack and cool completely.
* Can be made up to 2 days in advance, wrapped tightly & stored at room temperature. Herbs can be varied to suit your taste.