Cornmeal Cheddar Bread Recipe
Ingredients
| Active dry yeast | 1 | |
| Sugar | 2 Tablespoon | |
| Warm water | 1 Cup (16 tbs) | |
| Sharp cheddar cheese | 4 Ounce, cut in to chunks | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Red pepper | 1 Teaspoon, crushed | |
| Egg | 1 |
Directions
In a measuring cup, dissolve yeast and 1 teaspoon of the sugar in water; let stand until bubbly (about 10 minutes).
Insert metal blade.
Place cheese in work bowl; process, using on-off pulses, until coarsely chopped.
Leave in work bowl.
Add remaining sugar, 3 1/2 cups of the flour, cornmeal, salt, and pepper; process just to combine.
Add egg to work bowl; then, with motor running, pour yeast mixture through feed tube in a steady stream, as fast as flour absorbs it.
When dough forms a ball, stop machine.
Dough should be slightly moist.
Process continuously for 45 seconds to knead (dough should be smooth and satiny).
Shape dough into a ball, place in a greased bowl, and turn to grease top.
Cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch down dough and knead briefly on a lightly floured board.
Shape into a smooth ball; then place on a greased baking sheet and flatten to make a 7-inch round.
Cover and let rise in a warm place until loaf is about 2 1/2 inches high (about 1 hour).
Sprinkle top lightly with flour.
Bake in 375° oven until well browned (about 35 minutes).
Let cool on a rack.
Insert metal blade.
Place cheese in work bowl; process, using on-off pulses, until coarsely chopped.
Leave in work bowl.
Add remaining sugar, 3 1/2 cups of the flour, cornmeal, salt, and pepper; process just to combine.
Add egg to work bowl; then, with motor running, pour yeast mixture through feed tube in a steady stream, as fast as flour absorbs it.
When dough forms a ball, stop machine.
Dough should be slightly moist.
Process continuously for 45 seconds to knead (dough should be smooth and satiny).
Shape dough into a ball, place in a greased bowl, and turn to grease top.
Cover and let rise in a warm place until doubled (1 to 1 1/2 hours).
Punch down dough and knead briefly on a lightly floured board.
Shape into a smooth ball; then place on a greased baking sheet and flatten to make a 7-inch round.
Cover and let rise in a warm place until loaf is about 2 1/2 inches high (about 1 hour).
Sprinkle top lightly with flour.
Bake in 375° oven until well browned (about 35 minutes).
Let cool on a rack.
Chef
