Corn-Chilies-Cheese Bread
Submitted by valery47
Cheddar and corn-studded bread with chopped hot chilies and yellow cornmeal, mixed in the bread machine and baked into two golden loaves. Savory, spicy, and irresistible.
YIELD
2 loavesPREP
20 minCOOK
40 minREADY
3 hrsThis bread brings the heat. Cheddar cheese, corn kernels, chopped hot chilies, and yellow cornmeal get worked into a yeasted dough that the bread machine kneads for you. Then you shape it into two small loaves and let the oven do the rest.
The cornmeal gives the crumb a slightly gritty, rustic texture and a golden hue. Pockets of melted cheddar and bursts of corn sweetness play against the slow burn of the chilies.
Makes two loaves, so you can eat one warm and freeze the other. Or just eat both. Nobody’s judging.
Pro Tips
- Drain the canned corn and chilies well. Extra moisture throws off the dough hydration and you’ll end up with a gummy loaf.
- All ingredients should be at room temperature before going into the machine. Cold ingredients slow down the yeast.
- Let the machine handle both knead cycles, then pull the dough out for shaping. The manual cycle works great for this.
- These loaves are outstanding sliced thick and toasted, served alongside chili, soup, or scrambled eggs.
Ingredients
Directions
Place all ingredients into the pan, in the order listed.
Select white bread, and press “Start".
NOTE: Unless otherwise noted all ingredients should be at room temperature.
This can be mixed on manual of the bread machine.
After Second kneading, remove dough from machine, divide into to equal portions and place in small loaf pans.
Cover and let rise to double, about 45 min to 1 hour.
Bake at 350℉ (180℃) for 35 to 40 min.
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