Recipe courtesy of Betsy Oppenneer
Tomato Cheese Batter Bread
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 273
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 10
- Cholesterol
- 52
- Sodium
- 259
- Total: 1 hr 38 min
- Prep: 1 hr 18 min
- Cook: 20 min
Ingredients
2 tablespoons butter
2 cups unbleached flour
1 tablespoon sugar
1/2 teaspoon salt
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1/4 cup soft butter
1 cup crushed tomatoes in juice
1 egg, beaten
3/4 cup Parmesan cheese, shredded
2 tablespoons fresh parsley, chopped
Directions
- Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer.
- In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes.
- Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately.