Cheesy Grits Bread

Name: Cheesy Grits Bread
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 15
Cuisine: Southern
Ingredients: 1 liters bread flour; 283 grams block white Cheddar cheese, shredded; 473 milliliters milk; 177 milliliters quick-cooking grits, uncooked; 2 teaspoons salt; 59 milliliters sugar; 237 milliliters warm water (100° to 110°); 14 grams envelopes rapid-rise yeast

Cheesy Grits Bread is a vegetarian morn meal. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 15. One serving contains 290 calories, 12g of protein, and 8g of fat. If you have bread flour, sugar, quick-cooking grits, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

Bring milk to a boil in a large sauce-pan over medium heat; stir in grits, and cook, stirring often, 5 minutes (mixture will be very thick).

Ingredients you will need

Grits

Sauce

Milk

Equipment you will use

Frying Pan

Remove from heat; add salt and cheese, stirring until cheese is melted.

Ingredients you will need

Cheese

Salt

Let stand 25 minutes, stirring occasionally.

Combine 1 cup warm water, sugar, and yeast in the mixing bowl of a heavy-duty stand mixer; let stand 5 minutes.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Mixing Bowl

Stand Mixer

Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.

Ingredients you will need

Dough

Grits

Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around mixer attachment.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Blender

Shape dough into a ball with well-floured hands, and place in a well- greased bowl, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.

Ingredients you will need

Dough

Equipment you will use

Bowl

Punch dough down, and divide into thirds; shape each portion into a loaf.

Ingredients you will need

Dough

Punch

Place into lightly greased 9- x 5-inch loafpans; cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in bulk.

Bake at 350 for 35 to 40 minutes or until golden.

Equipment you will use

Oven

Let bread cool in pans on wire racks 10 minutes.

Ingredients you will need

Bread

Remove from pans, and cool completely on wire racks.

Note: For testing purposes only, we used Cracker Barrel Vermont Sharp White Cheddar.

Ingredients you will need

Sharp White Cheddar Cheese

Crackers

Bacon-Cheddar Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.

Ingredients you will need

Cheddar Cheese

Bacon

Bread

Dough

Grits

Roll

Sprinkle each dough rectangle evenly with 1/2 cup cooked, crumbled bacon and 3/4 cup shredded sharp Cheddar cheese.

Ingredients you will need

Sharp Cheddar Cheese

Real Bacon Pieces

Dough

Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.

Ingredients you will need

Dough

Jelly

Roll

Place into prepared loafpans; let rise, and bake as directed.

Equipment you will use

Oven

Tomato-Black Olive Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.

Ingredients you will need

Tomato

Bread

Dough

Grits

Olives

Roll

Sprinkle each dough rectangle evenly with 1/2 cup julienne-cut dried tomatoes with herbs in oil (drained and patted dry with paper towels) and 1/2 cup sliced black olives (drained and patted dry with paper towels).

Ingredients you will need

Sun Dried Tomatoes

Black Olives

Dough

Herbs

Cooking Oil

Equipment you will use

Paper Towels

Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.

Ingredients you will need

Dough

Jelly

Roll

Place into prepared loafpans; let rise, and bake as directed.

Equipment you will use

Oven

Note: For testing purposes only, we used California Sun-Dry sun-dried julienne cut tomatoes with herbs.

Ingredients you will need

Tomato

Herbs

Basil Pesto-cheese Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface.

Ingredients you will need

Basil Pesto

Cheese

Bread

Dough

Grits

Roll

Spread 1/4 cup prepared basil pesto evenly over each dough rectangle; sprinkle each with 3/4 cup shredded mozzarella or crumbled goat cheese.

Ingredients you will need

Shredded Mozzarella

Basil Pesto

Goat Cheese

Spread

Dough

Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf.

Ingredients you will need

Dough

Jelly

Roll

Place into prepared loafpans; let rise, and bake as directed.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1liters

bread flour 283grams

block white Cheddar cheese, shredded 473milliliters

milk 177milliliters

quick-cooking grits, uncooked 2teaspoons

salt 59milliliters

sugar 237milliliters

warm water (100° to 110°)14grams

envelopes rapid-rise yeast

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Bully Hill Vineyards Dry Riesling. It has 5 out of 5 stars and a bottle costs about 14 dollars.