Directions:
- Bring milk to a boil in a large sauce-pan over medium heat; stir in grits, and cook, stirring often, 5 minutes (mixture will be very thick). Remove from heat; add salt and cheese, stirring until cheese is melted. Let stand 25 minutes, stirring occasionally.
- Combine 1 cup warm water, sugar, and yeast in the mixing bowl of a heavy-duty stand mixer; let stand 5 minutes. Add grits mixture, beating at medium-low speed with the dough hook attachment until well blended.
- Add 4 cups flour, 1 cup at a time, beating until blended after each addition and stopping to scrape down sides as necessary. Gradually add enough flour to make a stiff but slightly sticky dough. Dough will form a ball around mixer attachment.
- Shape dough into a ball with well-floured hands, and place in a well- greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch dough down, and divide into thirds; shape each portion into a loaf. Place into lightly greased 9- x 5-inch loafpans; cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
- Bake at 350° for 35 to 40 minutes or until golden. Let bread cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Note: For testing purposes only, we used Cracker Barrel Vermont Sharp White Cheddar.
- Bacon-Cheddar Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface. Sprinkle each dough rectangle evenly with 1/2 cup cooked, crumbled bacon and 3/4 cup shredded sharp Cheddar cheese. Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf. Place into prepared loafpans; let rise, and bake as directed.
- Tomato-Black Olive Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface. Sprinkle each dough rectangle evenly with 1/2 cup julienne-cut dried tomatoes with herbs in oil (drained and patted dry with paper towels) and 1/2 cup sliced black olives (drained and patted dry with paper towels). Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf. Place into prepared loafpans; let rise, and bake as directed.
- Note: For testing purposes only, we used California Sun-Dry sun-dried julienne cut tomatoes with herbs.
- Basil Pesto-cheese Grits Bread: Prepare dough as directed. After dividing dough, roll each third into a 14- x 9-inch rectangle on a lightly floured surface. Spread 1/4 cup prepared basil pesto evenly over each dough rectangle; sprinkle each with 3/4 cup shredded mozzarella or crumbled goat cheese. Roll up, jelly-roll fashion, starting with each short side and ending at middle of dough. You will form 2 rolls per loaf. Place into prepared loafpans; let rise, and bake as directed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3501.82 Kcal (14661 kJ) | ||
| Calories from fat | 232.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.8g | 40% | |
|---|---|---|---|
| Cholesterol | 39.57mg | 13% | |
| Sodium | 5058.45mg | 211% | |
| Potassium | 1667.79mg | 35% | |
| Total Carbs | 683.76g | 228% | |
| Sugars | 54.18g | 217% | |
| Dietary Fiber | 18.37g | 73% | |
| Protein | 124.28g | 249% | |
| Iron | 35.1mg | 195% | |
| Calcium | 954.3mg | 95% | |
| Amount Per 100 g | |||
| Calories | 193.25 Kcal (809 kJ) | ||
| Calories from fat | 12.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 40% | |
|---|---|---|---|
| Cholesterol | 2.18mg | 13% | |
| Sodium | 279.15mg | 211% | |
| Potassium | 92.04mg | 35% | |
| Total Carbs | 37.73g | 228% | |
| Sugars | 2.99g | 217% | |
| Dietary Fiber | 1.01g | 73% | |
| Protein | 6.86g | 249% | |
| Iron | 1.9mg | 195% | |
| Calcium | 52.7mg | 95% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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