Casserole Bread
1 package active dry yeast
½ cup warm water
½ cup lukewarm milk (scalded then cooled)
2/3 cup butter, softened
2 eggs, beaten
1 teaspoon salt
2½ cup flour, divided
½ cup cornmeal
¾ tablespoon chopped green chiles
1 cup shredded cheddar or hot pepper cheese
Dissolve yeast in warm water in mixing bowl. Add milk, butter, eggs, salt, and 1 cup of the flour.
½ cup warm water
½ cup lukewarm milk (scalded then cooled)
2/3 cup butter, softened
2 eggs, beaten
1 teaspoon salt
2½ cup flour, divided
½ cup cornmeal
¾ tablespoon chopped green chiles
1 cup shredded cheddar or hot pepper cheese
Dissolve yeast in warm water in mixing bowl. Add milk, butter, eggs, salt, and 1 cup of the flour.
Beat on low speed about 30 seconds, scraping bowl constantly. Beat on medium speed for another 2 minutes, scraping occasionally.
Stir in remaining flour, cheese, chiles, cornmeal until smooth. Scrape batter from bowl sides, cover and let rise in a warm place, until the dough has doubled; about 30 minutes. (The batter is ready if indentation remains when touched with a floured finger.) Stir down batter by beating about 25 strokes. Spread evenly in a greased 2-quart casserole dish. Brush loaf with melted butter and sprinkle with a dusting of cornmeal. Cover and let rise again until it has doubled again, 40 minutes to an hour. Preheat oven to 375 F, and place in center of oven.
Bake about 50 minutes, until loaf is brown, and sounds hollow when tapped. Remove from casserole dish immediately. Brush top with melted butter. 
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