Author :: Mrs Liz
Category :: Breads & Sandwiches & Wraps
Ingredients ::
- 1 package (1/4 oz.) active dry yeast
- 1/4 cup warm water (110 to 115 degrees)
- 1/2 cup warm milk (110 to 115 degrees)
- 1/3 cup butter, melted
- 1 teaspoon salt
- 2 eggs
- 2-1/4 to 2/-3/4 cup all purpose flour
- 1/2 cup plus 2 Tablespoons cornmeal, divided
- 1 can (4 oz.) chopped green chilies, drained
- 4 oz. pepper jack cheese, shredded
From: Jean Washburn, of Hartford, WI
In a large mixing bowl, dissolve yeast in warm water.
Add the milk, butter, salt, eggs and 1 cup flour. Beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Stir in 1/2 cup cornmeal and the remaining flour.
Stir in the chilies and cheese. DO NOT knead.
Cover and let rise in a warm place until doubled, about 45 minutes.
Stir dough down, sprinkle 1 Tablespoon cornmeal into a greased 9 x 5 x 3 inch loaf pan.
Spoon batter into the pan.
Sprinkle with the remaining cornmeal.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake in a 375 degree oven or 45 to 50 minutes, OR until the bread sounds hollow when tapped.
Cool for 10 minutes before removing from the pan to a wire rack.
Store in refrigerator.
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