Yield 1 loaf
⦁ 2 cups all-purpose flour
⦁ 2 tablespoons sugar
⦁ 1 package (1/4 ounce) active dry yeast
⦁ 1/4 teaspoon onion powder
⦁ 1/4 teaspoon salt
⦁ 1/4 teaspoon pepper
⦁ 1 cup 2% milk
⦁ 2 tablespoons butter, softened
⦁ 1 egg
⦁ 1/2 cup cornmeal
⦁ 3/4 cup shredded cheddar cheese (I used three cheese crumbles from Kraft.)
⦁ Additional cornmeal
1 – In a large bowl, combine 1-1/2 cups flour, sugar, yeast, onion powder, salt and pepper. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in cornmeal and remaining flour. Stir in cheese (batter will be thick). Do not knead. Cover and let rise in a warm place until doubled, about 20 minutes.
2 – Stir dough down. Grease an 8×4-in. loaf pan and sprinkle with additional cornmeal. Spoon batter into prepared pan. Cover and let rise in a warm place until doubled, about 30 minutes.
3 – Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Store in the refrigerator.
Nutrition Facts
1 slice: 124 calories, 4g fat (2g saturated fat), 24mg cholesterol, 92mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.