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1
Heat the butter in a medium saucepan over medium heat.
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2
Add the buttermilk and water and heat just until warm to the touch (105 to 115 F).
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3
Pour into a large bowl.
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4
Sprinkle the yeast on top and let stand for 5 minutes.
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5
Whisk to dissolve the yeast.
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6
Whisk in the eggs and hot sauce.
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7
Sift together flour, sugar, baking powder, baking soda, and salt.
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8
Gradually stir into the liquid to make a thick batter.
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9
Stir in the Parmesan cheese and 3/4 cup of the Cheddar (or Swiss) cheese.
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10
Lightly butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
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11
Spread the batter evenly in the pans.
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12
Cover loosely with plastic wrap and let stand in a warm place until doubled in volume, about 45 minutes.
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13
Position a rack in the center of the oven and preheat to 375F
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14
Brush the tops of the loaves with the egg mixture.
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15
Bake 25 minutes.
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16
Sprinkle the tops of the loaves with the remaining 1/4 cup of shredded Cheddar and bake until the loaves are golden and sound hollow when removed from the pans and tapped on the bottoms, 10 to 15 minutes.
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17
Cool in pans for 10 minutes.
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18
Turn out onto wire racks and cool completely.
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19
(The breads can be made 2 days ahead, wrapped in aluminum foil, and stored at room temperature.
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20
).
