Ingredients Jump to Instructions ↓

  1. 1 pkg. (1/4 oz.) active dry yeast

  2. 1/4 c. warm water (105-115 degrees)

  3. 4 oz. sharp Cheddar cheese (about 7/8 c. shredded)

  4. 5 c. (25 oz.) unbleached all-purpose flour

  5. 5 tbsp. butter, room temperature, cut into 5 pieces

  6. 2 tbsp. sugar

  7. 1 tbsp. salt

  8. 2 lg. eggs

  9. 6-8 drops Tabasco sauce

  10. 1 1/4 c. ice water

  11. 1 c. yellow cornmeal

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in warm water. Insert shredding disc in work bowl. Place cheese in feed tube and shred, using light pressure on pusher. Remove shredding disc and insert dough kneading blade. Add flour, butter, sugar and salt; process for 20 seconds.

  2. Remove cover and add yeast mixture, eggs and Tabasco sauce. With machine running, pour ice water through feed tube in a steady stream as fast as flour mixture absorbs it (should take about 35 seconds).

  3. Remove cover and add cornmeal. Continue processing until dough begins to form a ball, then let machine run for 45-60 seconds to knead dough.

  4. With floured hands, remove dough from bowl and shape into a small ball. Place in a lightly floured 1 gallon plastic storage bag. Squeeze out air and close end with a wire twist. Let rise in warm place until dough has doubled, about 1-1 1/2 hours. To check if the dough has risen sufficiently, stick your index finger in about 2 inches. If the hole remains and doesn’t close up when you remove your finger, the dough has risen enough.

  5. Remove wire twist and punch dough down in bag. Shape into 2 loaves and place each in a greased 6 cup loaf pan. Cover with oiled plastic wrap and let rise in warm place until dough rises just above top of pans, about 1 hour.

  6. Bake on middle rack in a preheated 375 degree oven for 35-40 minutes. Remove from pans and cool on wire racks. Makes two 1 1/2 pound loaves.


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