Page 88 - Baking

OLD-FASHIONED GRITS BREAD

MAKES 1 (9X5-INCH) LOAF

1 cup whole milk 1. In a medium saucepan, bring milk to a boil over medium heat. Add grits;
3 tablespoons quick-cooking grits cook for 5 minutes, stirring constantly. Add cheese and salt, stirring until
6 ounces shredded sharp Cheddar cheese is melted. Remove from heat. Let cool for 30 minutes, stirring
cheese occasionally.
1 teaspoon kosher salt
½ cup warm water (105° to 110°) 2. In the bowl of a stand mixer fitted with the dough hook attachment,
1 tablespoon sugar combine ½ cup warm water, sugar, and yeast. Let stand until mixture is
1 (0.25-ounce) package active dry foamy, about 5 minutes. With mixer on medium speed, add grits mixture to
yeast yeast mixture, beating until combined. Add 2½ cups flour, ½ cup at a time,
2½ to 3 cups bread flour beating until combined aft er each addition. Add remaining ½ cup flour, if
needed, to form a slightly sticky dough. Shape dough into a ball. Spray a
large bowl with cooking spray. Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft -free place (75°) until doubled in size,
about 1 hour.

3. Spray a 9x5-inch loaf pan with cooking spray.

4. Punch dough down, and shape into a loaf. Place in prepared pan.
Cover and let rise in a warm, draft -free place (75°) until doubled in size,
about 30 minutes.

5. Preheat oven to 350°.

6. Bake until golden brown, 35 to 40 minutes. Let cool in pan for 10 minutes.
Remove from pan, and let cool completely on a wire rack.

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