CHILI PEPPER-CHEESE BREAD

1 package active dry yeast
1/2 cup warm water (105 to 115°)
1/2 cup lukewarm milk (scalded then cooled)
2/3 cup margarine or butter, softened
2 eggs
1 teaspoon salt
2-1/2 cups all-purpose flour *
1/2 cup cornmeal
1 cup shredded hot pepper or Cheddar cheese (about 4 ounces)
2 to 4 tablespoons chopped green chilies, well drained
Cornmeal

Dissolve yeast in warm water in large bowl. Stir in milk, margarine. 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. 1/2 cup cornmeal, the cheese and chilies. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 30 minutes.
Stir down batter by beating about 25 strokes. Spread in greased 2-quart round casserole. Cover; let rise until double, about 40 minutes.
Heat oven to 375 degrees: Sprinkle loaf with cornmeal. Bake until loaf is brown and sounds hollow when tapped. 40 to 45 minutes. Remove from casserole; cool on wire rack. To serve, cut into wedges with serrated knife.

1 loaf (16 servings).

'If using self-rising flour. omit salt.

Variation
Onion-Dill Bread: Omit cornmeal, cheese and chilies. Increase flour to 3 cups. Stir in 1/4 cup chopped onion and 1 tablespoon dried dill weed with the second addition of flour. Brush top of loaf with margarine or butter, softened. and sprinkle with sesame seed or poppy seed before baking.