Thursday, November 6, 2008

Is it white bread or cornbread?

It's a mix of both!  This is yet another recipe inspired by Spencer and one of his finds at a local restaurant.  I remember the first time he had this bread he went on and on about how good it was and how unique it was.  He was amazed how it was a normal bread but it had the flavor of cornmeal and the cornmeal could also be tasted.  The next few times he went to that restaurant he had the same sandwich with the same "jalapeno cornmeal bread"; he was definitely obsessed with this bread by now.  Ever time he had it he would come home and describe the flavors of it and tell me how awesome it was to have a bread that was a real bread but flavored with cornmeal.

From all of his raves I knew I needed to be hunting for a recipe that was similar to this amazing bread.  I started my hunt not a moment too soon.  About a week ago he was going to this famed restaurant to get his favorite sandwich but when he arrived they were closed.  Just like so many other businesses right now, they were struggling to make it with the economy being like it is and unfortunately they are closed...hopefully just for the time being. 

My first attempt of this famous bread was pretty good but I am still working on perfection.  I didn't stray too far from the original recipe since this was my first time baking it but it turned tasty.  It smelled so good while it was baking and then when I pulled it out of the oven the loaves were so pretty and golden!  They tasted awesome; and all the flavors were very evident but not overwhelming at all.  This is definitely a "must try" bread!  I'll keep posting with my modifications to this recipe and possibly with a recipe of my own!  


Cornmeal Cheddar Bread


Cheesy Cornmeal Bread


1 cup boiling water
1/3 cup cornmeal
1/2 tsp sugar
1/2 cup lukewarm water
1 (1 tbsp) package active dry yeast
1 1/2 cups warm milk
2 tsp salt
2 tbsp brown sugar
1 1/4 cups grated colby jack cheese
5 to 5 1/2 cups unbleached all-purpose flour
I used 5 Cups)

2 Tablespoons diced jalapenos

3-5 Tablespoons jalapeno juice (I will probably add more next time)


Pour boiling water over cornmeal and let stand until just warm.

Stir together sugar and lukewarm water. Sprinkle yeast over top and let stand until doubled in volume.

In a large mixing bowl, combine warm water, salt, brown sugar, 1 cup cheddar cheese, cornmeal mixture and yeast mixture. Stir well.  Mix in jalapenos and jalapeno juice until evenly mixed.  Add flour 1 cup at a time. When dough becomes too stiff to stir, turn out onto a floured surface. Knead in additional flour until dough is no longer sticky. Knead dough 10 minutes.

Place dough in a lightly oiled bowl. Cover with plastic and let rise until doubled in volume, about 1 to 1/2 hours. Punch dough and divide in half. Shape into two loaves and place into buttered loaf pans. Let rise again until doubled in volume. Carefully sprinkle remaining cheese over bread.

Bake at 375°F for 30 to 35 minutes or until golden and sides of loaf are also golden. Remove bread from pans and cool completely on wire racks.


Cornmeal Cheddar Bread


Adapted From: Shop World Kitchen

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