Nutritional Info

Nutrition Facts

Serving Size 1 (105g)

Calories 245
Calories from Fat 28 (11%)
Amount Per Serving %DIV
Total Fat 3.1g 5%
Saturated Fat 1.7g 9%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 44.3mg 15%
Sodium 107.2mg 5%
Potassium 102.4mg 2%
Total Carbohydrate 44.8g 15%
Dietary Fiber 1.5g 6%
Sugars 2.5g
Protein 7.4g 15%

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Recipe Description
You can reduce the amount of effort involved in making delicious yeast breads by kneading the dough in a food processor. In this simple recipe, coarse Italian cornmeal and cheddar cheese combine in a light and airy loaf.
Prep time
2 hr 50 min
Cook time
35 min
Ready In
3 hr 25 min


Serves Tool

Serves To:USMetric
1 Package(pk)  active dry yeast
2 Tablespoon(T)  sugar
1 Cup(c)  warm water (about 110° f)
4 Ounce(oz)  sharp cheddar cheese, cut into small chunks
3 1/2 Cup(c)  all purpose flour
1/2 Cup(c)  polenta or yellow cornmeal
1 Teaspoon(t)  salt
1   egg


In a bowl, combine yeast, 1 teaspoon of the sugar and warm water. Let stand until bubbly, about 10 minutes. In a food processor fitted with a plastic dough blade or metal blade, combine cheese, 3 1/4 cups of the flour, remaining sugar, polenta and salt. Whirl until cheese is finely chopped. Add egg. With motor running, slowly pour in yeast mixture. Whirl to blend, about 45 seconds. Dough should be slightly sticky. If it's too wet, add more flour, 1 tablespoon at a time. Shape dough into a ball, place in a greased bowl, and turn over to grease top. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a smooth ball. Place on a greased baking sheet and flatten to make a 7 inch round. Cover lightly and let rise until loaf is about 2 1/2 inches high, about 1 hour. Sprinkle top of loaf with about 1 tablespoon flour. Bake in a 375° F oven until well browned, about 35 minutes. Let cool on a rack.

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Polenta Cheese Bread
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