Chili Pepper Cheese Bread
The original recipe is from my grandmother's old cookbook "Betty Crocker's Baking Classics" 1979). It calls for shredded hot pepper cheese and canned chilies. The hot pepper cheese you can get from Santis but you do not have to make a special trip for expensive cheese when you can get Eden cheese at a Sari-Sari store and end up with the same results! Especially if you will be using fresh chilies from the garden like I did.
2 tsp active dry yeast
½ cup lukewarm water (105 to 115 degF)
½ cup lukewarm milk (scalded and cooled and scalded)
⅔ cup butter, softened
1 tsp salt
2 ½ cup all purpose flour
½ cup cornmeal
1 cup cheddar cheese
2 to 4 tablespoons chopped green chilies
Dissolve yeast in warm water in a large mixing bowl. Let sit for 10 minutes. Stir in milk, butter, eggs, salt and 1 cup of flour. Beat on low speed for 30 seconds. Beat on medium speed, for 2 minutes. Stir in remaining flour and 1/2 cup cornmeal, cheese, and chilies. Scrape batter from side of the bowl. Cover, and let rise in warm place until double in size (30 minutes).
Stir down batter by beating about 25 strokes. Spread in greased 2 quart casserole or lightly greased 9x5x3 loaf pan. Cover, let rise until double its size(40 minutes).
Heat oven to 375 degrees. Sprinkle loaf with cornmeal. Bake until loaf is golden brown (40 to 45 minutes).
Note: Keep refrigerated. Reheat in toaster oven. Serve with butter and blueberry jam! You may adjust the level of spiciness by adding more or less chilies. If using pepper jack cheese or hot pepper cheese, then lessen the fresh chilies. But if using regular cheddar, you may add chilies as desired.