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Grease the bottom and sides of an 8-by-4-inch loaf pan. Sprinkle with 1 tablespoon cornmeal, tilting the pan to coat sides and bottom; set aside. In a large mixing bowl, stir together 1 1/2 cups flour, yeast, onion powder and pepper; set aside.
In a small saucepan, combine milk, sugar, butter and salt; heat and stir over medium heat just until mixture is warm (120-130°F) and butter almost melts. Add milk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in Cheddar and the remaining 1/2 cup cornmeal. Stir in the remaining 1/2 cup flour. (The batter will be soft and sticky.) Spoon the batter evenly into the prepared pan. Cover and let rise in a warm place until nearly double (about 30 minutes).
Bake, uncovered, for about 40 minutes or until the bread sounds hollow when lightly tapped. If necessary, cover with foil during the last 15 minutes of baking to prevent overbrowning. Loosen edges of bread from the pan using a small sharp knife or thin spatula; remove from pan. Cool on a wire rack. Serve slightly warm, if desired.