Chile Pepper-Cheese Bread
1 package active dry yeast
1/2 cup warm water (105º to 115º)
1/2 cup lukewarm milk -- (scalded then cooled)
2/3 cup margarine or butter -- softened
1 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup cornmeal
1 cup shredded hot pepper cheese (about 4 ounces)
2 tablespoons chopped green chiles -- drained on paper towels (2 to 4 tablespoons)
Dissolve yeast in warm water in large mixing bowl. Stir in milk, margarine, eggs, salt and 1 cup of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour, 1/2 cup cornmeal, the cheese and chiles. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes. Spread in greased 2-quart round casserole. Cover; let rise until double, about 40 minutes.
Heat oven to 375º. Sprinkle loaf with cornmeal. Bake until loaf is brown and sounds hollow when tapped, 40 to 45 minutes. Remove from casserole; cool on wire rack. To serve, cut into wedges with serrated knife.