Saturday, August 9, 2014

Southwest Grits & Cheddar Bread

What happens when you have a whole lot of leftover jalapeno cheddar grits. Well, you make bread of course.... Here at the pantry we have come up with a great new bread and hamburger bun recipe that is sure to tingle anybodies southwest taste buds. So today for our Super Saturday Cooking session, we invite you all to give it a try. 

Difficulty: Easy
Servings: 2 large loaves
Prep Time: 15 minutes plus rising time    
Cook Time: 25 - 35  minutes  


1 1/2 cups warm water
2 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
1 cup cooked Jalapeno Cheddar grits
4 1/2 - 5 cups flour
1/4 cup diced green pepper
1/4 cup diced sun-dried tomatoes
1/4 cup diced yellow squash


In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in COOKED grits (leftover grits work really well) and the first cup of flour with a heavy spoon. Add diced veggies and the rest of the flour a little at a time, stirring until dough becomes somewhat stiff and not sticky. Add a little more flour and begin kneading, (I kneaded my bread while still in my bowl, but you can place it on a floured surface if desired). Continue adding flour a little at a time and kneading until the dough is smooth and elastic.
Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again. Because of the grits, this dough can stay very sticky, so don't be surprised if you use up to 7 of flour cups through out the whole recipe, so now with floured hands, cut and shape dough into 2 loaves and place on a greased pans. Cover and let rise until loaves have doubled. (About an hour, depending on the temperature in your kitchen.)
Bake for 25 -35 minutes in a preheated 350-degree oven

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