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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 16 |
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This flavorful loaf is flecked with green chilies and hearty enough to turn a steaming bowl of soup into a meal. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
1/2 cup warm milk (110° to 115°) |
1/3 cup butter, melted |
2 tablespoons sugar |
1 teaspoon salt |
2 eggs |
2-1/4 to 2-3/4 cups king arthur unbleached all-purpose flour |
1/2 cup plus 5 teaspoons cornmeal, divided |
1 can (4 ounces) chopped green chilies, drained |
4 ounces pepper jack cheese, shredded |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, 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 remaining flour. Stir in chilies and cheese. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Stir dough down. Sprinkle 3 teaspoons cornmeal into a greased 9-in. x 5-in. loaf pan. Spoon batter into pan. Sprinkle with remaining cornmeal. Cover and let rise in a warm place until doubled, about 30 minutes.
3. Bake at 375° for 45-50 minutes or until bread sounds hollow when tapped. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator. Yield: 1 loaf (16 slices).
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