Cheddar anadama bread

Yield: 1 Servings

Measure Ingredient
¼ cup Cornmeal
½ cup Boiling water
½ cup Cold water
¼ cup Molasses
2 tablespoons Butter or margarine
2½ \N To 3 cups all-purpose flour
1 pack Active dry yeast
¾ teaspoon Salt
1 cup Coarsely chopped Cheddar cheese
\N \N Butter or margarine
\N 1 hour.

Makes 1 loaf

Stir cornmeal into boiling water. Add cold water, molasses and 2 tablespoons of the butter. Cool until lukewarm. Reserve.

Fit processor with steel blade. Measure 1½ cups of the flour, yeast and salt into work bowl. Process on/off to mix.

Add cooled cornmeal mixture to flour mixture. Process until smooth, about 20 seconds.

Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times.

Turn dough onto lightly floured surface. Knead cheese into dough (cheese should be evenly dispersed throughout dough, not lumped together). Shape into ball and place in well greased 8- or 9 inch pie pan. Flatten dough to fill pan. cover loosely with plastic wrap and let stand in warm place until doubled, about Heat oven to 375 F. Bake until golden and loaf sounds hollow when tapped, 30 - 35 minutes.

Remove immediately from pan. Brush butter over crust. Cool on wire rack.

Food Processor Bread Book From the collection of Jim Vorheis

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