Grits Bread
Transform your bread-baking game with this unique Grits Bread recipe—a Southern-inspired delight that’s perfect for any occasion! This one-of-a-kind loaf combines the rich, creamy texture of quick-cooking grits with a subtle sweetness from granulated sugar, creating a soft, tender crumb that's irresistibly comforting. Enhanced with buttery richness and a hint of milk, the dough is kneaded to perfection and baked until golden brown. With a preparation process that uses both traditional and modern techniques, this bread is ideal for breakfast spreads, hearty sandwiches, or served warm with a pat of butter. Perfect for fans of homemade bread and Southern cuisine, "grits bread" is a flavorful twist on classic baking, blending tradition with comfort food elegance.
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Recipe Information
Ingredients
- 2 cups Water
- 0.5 teaspoons Salt
- 0.5 cups Quick-cooking grits
- 0.25 cups Granulated sugar
- 4 tablespoons Unsalted butter
- 0.25 cups Whole milk
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F/43°C)
- 4 cups All-purpose flour
- 1 teaspoons Vegetable oil
Instructions
In a medium saucepan, bring 2 cups of water to a boil and stir in the salt.
Gradually add the quick-cooking grits, whisking constantly to avoid lumps. Lower the heat and cook for 5 minutes, stirring frequently, until thickened.
Remove the grits from heat and stir in the granulated sugar and butter until fully melted and combined. Let the mixture cool for 10 minutes.
Stir the whole milk into the cooled grits mixture until smooth.
In a small bowl, combine the warm water (110°F/43°C) and active dry yeast. Let it sit for 5–10 minutes until the yeast is frothy.
In a large mixing bowl, combine the grits mixture and the yeast mixture. Gradually add the all-purpose flour, 1 cup at a time, mixing until a soft dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for 5–6 minutes.
Lightly grease a large bowl with the vegetable oil, place the dough in the bowl, and turn it to coat with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
Punch down the risen dough and shape it into a loaf or divide it into rolls as desired. Place in a greased 9x5-inch loaf pan or on a baking sheet for rolls.
Cover again and let the dough rise for 30 minutes in a warm spot until puffy.
Preheat your oven to 350°F (175°C).
Bake the bread for 25–30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack for at least 20 minutes before slicing.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 510.8 g | 186% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 54.5 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 190 mg | 15% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
