Printable | Taste of Home

Pepper Jack Batter Bread

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

In a large bowl, dissolve yeast in warm water. Add the milk, butter,

Printed from tasteofhome.com Oct 11, 2008

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Pepper Jack Batter Bread cont.

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).