Cornmeal Cheddar Bread
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 Cup (16 tbs) (110 Degree F)|
|Sharp cheddar cheese||4 Ounce, cut into chunks|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Crushed red pepper||1 Teaspoon|
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.