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Corn Cheddar Bubble Loaf

A marvelous pull-apart bubble loaf that can be made the day before, refrigerated overnight and baked before serving. Great for summer barbecues or serve with hearty winter soups.
Corn Cheddar Bubble Loaf
Yield 1 (12-cup) Bundt loaf

Ingredients

  • 4 3/4 to 5 1/4 cups all-purpose flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 cup cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 3/4 cups milk
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/3 cup butter or margarine, melted (for dipping dough balls)

Instructions

  • In stand mixer bowl, add 1 1/2 cups flour, yeast, cornmeal, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and 2 tablespoons butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in cheese and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough and turn out on lightly floured surface; divide into 4 parts. Divide each fourth into 10 pieces. Shape each piece into a smooth ball; dip in melted butter. Place in greased 10-inch solid bottom tubed cake pan or a 12-cup Bundt pan. Cover; refrigerate 2 to 24 hours.
  • Take pan out of refrigerator. Preheat oven to 375°F.
  • Bake for 55 to 60 minutes until golden brown. Remove from pan; brush with butter. Serve warm.

Notes

Photo by Stephie Cooks.