Recipe(tried): Cornmeal Bread with Smoked Cheddar

I wanted to make some bread to go with our Sunday dinner. My DS's GF was over, but did not want to partake of the pork and eggplant stew I had defrosted (and therefore had to cook that day) and planned for dinner. So I made her a roasted vegetable soup, and she loved it. Also, she is my biggest bread fan, and pronounced the bread delicious as well.

So we all had some with our dinner, and I sliced up the rest for sandwiches (about half the loaf). I took one slice to school (ham sandwich), and was surprised to see the bread was still there, except for the one slice I had used. I pointed this out, and the fact that it would be really yummy toasted, to my DH and DS before I went to my yoga class last night, and by the time I arrived home it was all gone! Except for one piece I had hidden (because I know these people!) to toast for my breakfast this morning.

And ya know what? It is awfully good toasted...

CORNMEAL BREAD WITH SMOKED CHEDDAR

12 oz. water
2 TBSP corn oil
1 1/2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 cup cornmeal
2 TBSP butter
1 TBSP sugar
2 tsp salt
3 tsp yeast
1/2 to 3/4 cup cheddar cheese, in large dice

Load the machine up per your manufacturer's instructions and add the cheese before the end of the second kneading cycle, if using basic bread cycle (that's what I used).

Of course, you can use regular cheddar, or just white flour, or what-have-you, just so long as you do not interfere with the ratio of wet to dry ingredients.

Cheers!

Carolyn!