Cheese and Grits Bread
Hominy grits are made from dried, ground corn kernel that have had the hull and germ removed. Grits look like coarse cornmealand are frequently eaten in the southern untied states. They are widely available elsewhere, however, and anyone will appreciate their comfortingdown-home flavor. This rough hewn breads, scented with rosemary, is best warmfrom the oven, spread with butter.
Equipment
- A large bowl
- A medium bowl
- Square pan
- Toothpick
- Oven
- Blender
Ingredients
- 2 ½ cups (12 ½ oz/390 g) all-purpose (Plain) flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ½ teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon salt
- 1 tablespoon chopped fresh sage or
- 1 ½ teaspoon dried sage
- 1 ½ cups (12 oz/375 ml) beer. Freshly opened
- 1 cup (4 oz/125 g) finely grated cheddar cheese
Instructions
- Preheat an oven to 400˚F (200˚C).
- Butter an 8-inch (20-cm) square pan.
- In a large bowl stir and toss together theflour, grits, sugar, rosemary, baking soda and salt. Set aside.
- In a medium bowl whisk together the buttermilk,egg and melted butter until smooth.
- Stir in the cheese.
- Add to the combined dry ingredients and stirjust until blended.
- Spread in the prepared pan.
- Bake until a toothpick inserted into center ofthe bread comes out clean, 15-30 minutes.
- Cut into 2-inch (5-cm) squares and serve warmfrom the pan.
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