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Pepper Jack Batter Bread Recipe

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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.

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Healthy

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16 Servings
Prep: 20 min. + rising Bake: 45 min. + cooling

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 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

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.
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.
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).

Nutrition Facts: 1 slice equals 166 calories, 7 g fat (4 g saturated fat), 45 mg cholesterol, 258 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

Pepper Jack Batter Bread published in Country Woman Christmas Annual 2004, p20

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