This simple batter bread gets its fabulous flavor from shredded cheddar and freshly grated Parmesan cheese. It makes terrific toast.

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Prep: 25 minutes plus rising

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Bake: 35 minutes

¾ cup warm water (105° to 115°F)

1 package active dry yeast

1 teaspoon plus 1 tablespoon sugar

6 ounces extra-sharp Cheddar cheese, shredded (1½ cups)

¼ cup freshly grated Parmesan cheese

½ teaspoon salt

2½ cups all-purpose flour

2 large eggs

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1. In large bowl, combine warm water, yeast, and 1 teaspoon sugar; stir to dissolve. Let stand until foamy, about 5 minutes. With wooden spoon or mixer at low speed, stir in Cheddar, Parmesan, remaining 1 table-spoon sugar, salt, and 1½ cups flour just until blended.

2. Separate 1 egg. Cover egg white and reserve in refrigerator. Beat remaining egg and remaining egg yolk into batter.

3. Stir batter vigorously or increase speed to me-dium and beat 3 minutes, frequently scraping bowl with rubber spatula. Stir in remaining 1 cup flour to make stiff batter that leaves side of bowl.

4. Cover bowl loosely with greased plastic wrap; let dough rise in warm place (80° to 85°F) until doubled in volume, about 1 hour.

5. Grease deep ½-quart round casserole. Stir down batter; turn into prepared casserole. Cover loosely with greased plastic wrap; let rise in warm place until doubled in volume, about 45 minutes.

6. Meanwhile, preheat oven to 350°F. Beat reserved egg white; brush over top of loaf. Bake bread until browned and loaf sounds hollow when tapped on bot-tom, about 35 minutes. Remove loaf from casserole and cool on wire rack. Makes 1 loaf, 12 slices.

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Each slice: About 185 calories, 8g protein, 22g carbohydrate, 7g total fat (4g saturated), 52mg cholesterol, 234mg sodium.