Recipe: Cheese and Chili Pepper Bread (batter bread, Red Star Yeast recipe)

CHEESE AND CHILI PEPPER BREAD

4 1/2 to 5 cups all-purpose flour, divided use
2 cups (8 ounces) shredded Cheddar cheese
1 cup cornmeal
2 packages Red Star Active Dry Yeast or Quick-Rise Yeast
2 tablespoons sugar
2 teaspoons salt
1 3/4 cups water
1/2 cup vegetable shortening
2 eggs
1 (3 ounce) can chopped green chili peppers, well drained
Additional cornmeal (for casseroles or pans)

Preheat oven to 375 degrees F.

In large bowl, combine 2 1/2 cups flour, cheese, cornmeal, yeast, sugar and salt; mix well.

Heat 1 3/4 cups water and shortening until very warm (120 to 130 degrees F; shortening does not need to melt). Add to flour mixture. Add eggs. Blend at low speed of electric mixer until moistened. Beat at medium speed 3 minutes.

By hand, gradually stir in chilies and enough remaining flour to make a stiff batter. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise Yeast).

Grease two (1 1/2-quart) casseroles* and sprinkle with cornmeal. Spoon batter evenly into casseroles. Cover; let rise in warm place about 30 minutes (15 minutes for Quick-Rise Yeast).

Bake at 375 degrees F for 35 to 40 minutes or until golden brown. Remove from casseroles.

Serve warm or cold.

*VARIATION:
Batter may also be baked in 2 greased (8x4-inch) bread pans.

Makes 2 loaves bread