Having savored the flavor of my "bacon and sweet pepper cornbread", this bread was a little less decadent but just tasty. Let's be real, you can't go wrong with cheese. In fact, while I've pondered going vegan, the dairy's been my demise.
Yield: 1 large loaf
1,860 calories per loaf
Active time: 20 minutes
Total time: 180 minutes
2. In a 2 cup Pyrex measuring cup, combine the yeast, lukewarm water, and a pinch of sugar. Set aside. See “champagne bread” for photos of fermenting yeast.
5. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes. The dough should feel wet, but not sticky. If your dough is sticky, add a little bit more flour.
Original recipe found here.