Tuesday, April 27, 2010

Cheesy Grits Bread

Okay, so recently I've become obsessed with yeast breads. I never thought I could be patient enough to enjoy baking, let alone enjoy baking with yeast! But something in me had to try it and after a few flops I've become quite good at baking bread! Who knew? I've made some wonderful boules lately and Brad has loved them! I've also tried my hand at some homemade honey, yeasty dinner rolls and they have been to. die. for. I would have shared them sooner but they tend to disappear quite fast. I'll be sure to share them soon, though. Promise.

But before the yeast craze, I was trying my hand at quick bread in hopes to avoid having to work with yeast. (Little did I know what I was missing!) Most were unimpressive. Dry. Heavy. Just yuck. Then I stumbled upon this recipe. Still like a quick bread but with a little yeast to give it rise and lighten it up. For some reason, it seemed less intimidating to me than most yeast breads. Like a gateway yeast bread. . . . Alright, I'm done now.

Anyway, this bread was awesome. Light and airy from the yeast, cheesy from the cheddar and slightly grainy from the grits. Like a more bread-y version of cornbread. Maybe that doesn't sound like a good description but it was delish!

Cheesy Grits Bread
(Recipe loosely adapted from Fake Ginger, Originally from Southern Living)

1 cup milk
6 tablespoons quick cooking grits
1 teaspoon salt
5 ounces sharp white cheddar cheese (I just grated a big ol' pile and threw it in because, in my opinion, you can never have too much cheese!)
1/2 cup warm water
2 tablespoons sugar
1 (1/4 oz) packet yeast (or 2 1/4 tsp if you buy yeast in jars)
2 1/2 cups bread flour (I used all-purpose and it was fine)

Bring milk to a boil over medium heat; stir in grits and cook, stirring often, for 5 minutes. Remove from heat; add salt and cheese, stirring until cheese is melted. Let stand for 25 minutes to cool, stirring occasionally. Meanwhile, combine water, sugar, and yeast in a mixing bowl. Let stand 5 minutes. Add grits mixture beating until well blended.

Add flour 1/2 cup at a time, beating until blended after each addition. Dough will be slightly sticky. Shape into a ball and place into a well-greased bowl. Cover and let rise in a warm place for 1 hour or until doubled in size. Punch dough down and shape into a loaf. Place in lightly greased 9 x 5 loaf pan. Cover and let rise in a warm place for 45 minutes or until doubled in size.

Bake at 350 for 30-40 minutes or until golden. Let bread cool on wire racks for 10 minutes before removing.

Note: Like I said above, this was my first real foray into bread-making with yeast and it was a huge success. This is a very forgiving recipe and easy for beginners. The flavor of this bread was wonderful and the texture was spot on. I served it sliced with butter and I think it would be great for brunches or even as an accompaniment to one of my favorite kinds of meals: breakfast for dinner!



  1. This looks really interesting. This is my first visit to your blog. I've spent some time this morning reading your earlier posts and really like what I found. I love your recipes and will be back often to see what you've been making. I hope you are having a wonderful day. Blessings...Mary

  2. Thanks Mary! I've been sorely neglecting this poor blog but I appreciate the comments! I've been cooking a lot lately and looking forward to posting new recipes!