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Nutrition Facts

  • One serving:
  • 1 slice
  • Calories:
  • 166
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 45 mg
  • Sodium:
  • 258 mg
  • Carbohydrate:
  • 20 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g

Pepper Jack Batter Bread

This flavorful loaf is flecked with green chilies and hearty enough to turn a steaming bowl of soup into a meal.

SERVINGS

 16

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 20 min.

COOK

 45 min.

TOTAL

 65 min.

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).

Printed from tasteofhome.com Oct 14, 2008

Copyright Reiman Media Group, Inc © 2008