October 23, 2009 in breads
I grew up putting sugar in grits. Yeah, it’s true. I’m a southerner who puts sugar in grits. It wasn’t until I was 16 that I learned this was weird. On the way up to Montgomery for a Super Chevy show with my dad and one of his friends, we stopped at Waffle House for breakfast and my dad’s friend put salt in his grits. I was disgusted. Why would you do that?! The next few days, I told everyone I knew about this weirdo and his salty grits and slowly began to realize that I was the weird one.
I’ve learned to appreciate (and even enjoy) real grits especially when they have cheese in them so I was super excited to find a recipe for cheesy grits bread. It turned out delicious too. To me, the grits texture was very obvious but I didn’t tell my husband (because he doesn’t like grits) and he didn’t seem to notice.
We ended up toasting most of the loaf and rubbing the pieces with fresh garlic. It was perfect with spaghetti.
- 1 cup milk
- 3 tablespoons quick cooking grits
- 1 teaspoon salt
- 4 ounces sharp white cheddar cheese
- ½ cup warm water
- 2 tablespoons sugar
- 1 tablespoon yeast
- 2½ cups bread flour
- 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 25 minutes, stirring occasionally.
- Combine water, sugar, and yeast in a mixing bowl. Let stand 5 minutes. Add grits mixture beating until well blended.
- Add flour ½ 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.
adapted from Southern Living Cookbook