MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taco Casserole Bread
 Categories: Breads
      Yield: 1 Loaf
 
      1 pk Active dry yeast
      1 ts Salt
    1/2 c  Water; warm, (105 to 115°F)
  2 1/2 c  Flour
    1/2 c  Milk; lukewarm
    1/2 c  Corn meal
    2/3 c  Butter; softened
      1 c  Pepper Jack cheese
      2    Eggs
      4 tb Green chilies
           Butter; softened
 
  Dissolve yeast in warm water in large mixer bowl. Add milk, 2/3 cup
  butter, the 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, corn meal,
  shredded cheese, and drained, chopped green chilies until smooth.
  Scrape batter from side of bowl. Cover; let rise in warm place until
  double, about 30 minutes. (Batter is ready if indentation remains
  when touched with floured finger.)
  
  Stir down batter by beating about 25 strokes. Spread evenly in greased
  2-quart casserole. Cover; let rise until double, about 40 minutes.
  
  Heat oven to 375°F. Brush top of loaf with butter and sprinkle with
  corn meal. Place loaf on low rack so that top of casserole is in
  center of oven. Casserole should not touch sides of oven. Bake until
  loaf is brown and sounds hollow when tapped, 40 to 45 minutes.
  Immediately remove casserole. Brush top of loaf with butter; cool on
  wire rack. To serve, cut into wedges with serrated knife.
  
  Recipe by Betty Crocker
 
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