Friday 12 April 2013

Corn and Cheddar Cheese Loaf

I came across this Corn and Cheddar Cheese Loaf recipe and immediately put it on my to-do list. I love savoury bread as it is great as a sandwich loaf or to go with some hot soup. Corn and cheddar sounds like a great combination because my kids love these two ingredients. 


This turned out to be a very delicious loaf. It was moist, soft and fluffy from the yoghurt and creamed corn added to the dough. The original recipe used chillis which I decided against using in case it was too spicy for the kids. Instead, I added some fresh basil leaves which turned out to be a great choice as with each bite of the bread, I could taste a the lingering fragrance of the herb. 


And what's corn bread without any corn bits? So I also added in some corn kernels for extra texture. 


It was simply delicious with a bowl of home-made Tomato and Split Pea soup and made a perfect lunch over a weekend.  


Corn and Cheddar Cheese Loaf (2 loaves)
From the recipe book Chef Wan's Sweet Treats

Ingredients
  • 1 tbsp active dry yeast, or 30 g fresh yeast (I used 2/3 tbsp instant yeast)
  • 1/2 cup warm water
  • 1 cup cornmeal
  • 2 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup yoghurt
  • 1/2 cup corn oil (I used canola oil)
  • 1 cup creamed corn
  • 5 cups + little extra all purpose flour (I used bread flour)
  • 1 1/2 cups cheddar cheese
  • 2 green chillies, finely chopped (I replaced with about 20 pieces of basil leaves)
  • 1 onion, diced and fried till golden brown (I replaced with 1/2 a cup of corn kernels)
Method
  • Crumble yeast into warm water and allow it to dissolve for 5 mins until frothy. Add cornmeal, salt, sugar and baking soda into the mixture.
  • Add to the mixture eggs, yoghurt, oil, creamed corn, flour, chillies (basil), onion (corn) and knead till dough forms. Add a little more flour if necessary. 
  • Allow dough to rest for 10 mins then knead again. 
  • Place in bowl and set aside till double in bulk.
  • Push down the dough, divide into two parts and place each portion in a baking pan. Allow the dough to double in bulk.
  • Bake at 170 degrees C for about an hour or till golden brown.
Note: I used a bread maker to mix; I put all the ingredients into the breadmaker and kneaded for about 5 minutes. Then I let the dough rest for 10 mins, before kneading for another 15-20 mins. I baked at 170 degrees C for about 25 mins. 


This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Esther from Copycake Kitchenat this post. 




This is for Bake Your Own Bread by Roxanas Home Baking.

This is for Herbs on Saturday by Lavender and Lovage. 

I am entering this post into The One Ingredient Challenge (co-hosted by Nazima of Franglais Kitchen and Laura of How to Cook Good Food) as this month’s chosen ingredient is cheese.


37 comments:

  1. Mich, the bread looks beautiful with the specks of corn it it. Looks very yummy dipped in the tomato and split peas soup.

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  2. I think the bread looks gorgeous too! I know I would enjoy this very much!

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  3. Love the corn bits in the bread..super cool

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  4. This bread looks soft and good and I love the corn bits.

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  5. Mich, This bread looks so yummy with the homemade tomato soup. Oh... I'm just in time for an afternoon tea now.

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  6. Woo! Corn with cheddar cheese, such of wonderful bread! I

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  7. Mich, the bread looks so soft, like the yellow color too.

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  8. This bread goes so well with tomato soup. You made the right choice and now it has become my to do list soon. Looks absolutely delicious.

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  9. Mich, this is a very beautiful loaf of bread!!!!Looks soft, fluffy and love the adding of corn and cheese. I really appreciate your sharing!!!

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  10. I'm still deciding which I love the most: the loaf or you combining it with the soup. I love Brazilian cheese bread, so I'm sure I'll love this corn and cheddar loaf. Have a great weekend!

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  11. That looks very healthy and delicious.....mmmm. Wish I can have some to try! Love your soup that goes with it. Would make a really nice light lunch. That's provided I don't eat the whole loaf....haha

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  12. I love savoury bread as well ! Your bread is full of flavor . Perfect for soup-dipping :D

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  13. Hi Mich,
    Lovely bread and it looks perfect eaten with the soup!

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  14. From what you have described , I can already imagine how tasty of your bread and soup!

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  15. Hi Mich! Wonderful combination that you have there! The photos look great!

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  16. Mmmm.. .great way of using cheddar. A nice salad and lunch is sorted! Have a nice weekend.

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  17. Corn and cheddar...a super combo of flavours, Mich. The soup looks great too.

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  18. Wow Mich, this loaf sounds and looks fantastic...cornmeal, cream of corn and cheese...yum!
    Thanks for sharing this recipe and have a wonderful weekend :)

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  19. What a fantastic looking loaf! It looks delicious!

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  20. Hi Mich,
    This is indeed a prefect for a weekend lunch!!
    Thanks for sharing this in LTU.
    mui

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  21. Great combination of flavours! Your soup looks yummy too!

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  22. Both bread and soup look so delicious. My kind of meal.

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  23. Looks wonderful! A nice addition to BYOB! You can't beat a good bread for dipping in a killer bowl of soup!

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  24. Looks really good Mich - You are quite the Kitchen Goddess when it comes to making beautiful bread. This cheddar and basil bread is also a winner :-)

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  25. mmm..i think i would love this corn loaf too!

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  26. that loaf looks lovely & light. I'm challenging myself this month to make bread without a breadmaker - so far I've made none!

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  27. Hi Mich,

    I have not try cooking any of Chef Wan's recipes yet. This bread sounds great... I thought the bread is meant to be sweet coming from the book, Sweet treats. In regardless, I'm like you, prefer to eat with soup too.

    Zoe

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  28. I love this bread. The texture and the color of it looks so good. I bet it had wonderful floavor.

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  29. Oh what a gorgeous loaf, something that looks so tempting and appetising. I love making bread and this will be on my list to make next! Thanks for linking up to One Ingredient :))

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  30. Nice one..outstanding.Very yummy. Do visit my blog www.merrytummy.blogspot.com

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  31. It looks sooooooooo tempting!!
    I don't think I've ever tasted such a loaf
    I so want a slice or two (or three.....)

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  32. My children love all these two ingredients and I love the savory loaf as we can use for dinner. We had a corn/chicken chowder tonight and this would have been a nice side dish!

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  33. Corn and chili and cheese...yum! I'm loving this loaf. The soup looks amazing too!

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  34. You are a VERY talented baker and photographer and this is another FABULOUS entry into Herbs on Saturday! Thanks so much!

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  35. This is delicious Mich, I love cornbread but never made it at home. Can you cornmeal easily in the UK? (is polenta a substitute??)
    Thanks for entering it to one ingredient X

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