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Cornmeal Cheese Bread

Contributed by: Bob's Red Mill Natural Foods

A winning contestant in the 2004 Summer Loaf Bread Baking Contest.

  • 1/2 cup shredded Rogue Creamery Chipotle Cheddar
  • 1 cup Boiling Water
  • 1 tsp Salt
  • 4 tsp Active Dry Yeast
  • 4 Tbsp Butter
  • 1/2 cup Warm Water
  • 1 Tbsp Sugar
  • 1 cup Warm Milk
  • 1-1/2 tsp Kosher Salt
  • 1/4 cup Brown Sugar
  • 4-1/2 cups Whole Wheat Flour
  • 1/2 cup shredded Sharp Cheddar Cheese
  • 1/2 cup Medium Grind Cornmeal

Directions

Pour cornmeal into the boiling water with salt and whisk. Stir for 4 minutes until thick. Place in a stand up mixing bowl. Add butter and let cool.
Proof yeast with sugar in the warm water, then pour into the bowl with cornmeal and butter and whisk well.
Add the warm milk, salt, and brown sugar. Add the flour 1 cup at a time mixing very well. Knead for 6 minutes. Add the sharp cheddar, mix for 2 minutes until well blended. Place in well oiled bowl to rise. Let double in bulk. Punch down, divide into two balls. Roll into rectangle shapes, sprinkle half of the chipotle cheese on each rectangle. Roll jelly roll style, knead briefly. Shape into two loaves, put into 8x4
Cornmeal Cheese Bread

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Products Used in this Recipe

Active Dry Yeast
 Gluten Free
Active Dry Yeast
View Details »
Whole Wheat Flour
 Flours & Meals
Whole Wheat Flour
View Details »
Medium Grind Cornmeal
 Flours & Meals
Medium Grind Cornmeal
View Details »
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Nutritional Information

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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.