Every time I fix them for breakfast, I end up with leftover grits. I have come up with a way to bake those leftovers into a hearty, richly-textured bread with a rustic appearance. It makes a wonderful toast and is a full-bodied bread to get out the door in the morning.
I know a few weeks ago I was writing about low-carb quiche. Honestly, it didn’t last long. I think about two weeks of no bread and I was quite cranky enough! While I enjoy low-carb foods sometimes, a couple weeks straight was just. Too. Much.
Anyhoo…I’ve acquired an acceptance for eating for grits since I moved from Pennsylvania to North Carolina. My husband is a native North Carolinian and wants them for breakfast a few times a month. I can take them or leave them served in a bowl. But put them into a bread and I actually look forward to them! The grits give the bread great, moist texture.
Use those leftover grits up on this aromatic, delicious breakfast bread.
GRITS BREAD:
- 1 1/2 cup cooked grits
- 1 packet Fleischman’s Rapid Rise Yeast
- 2 tbl sugar
- 3 cups white flour
- 1 1/3 cup warm water
- 3 tbl vegetable oil
- 2 tsp salt
- Grease a 1 3/4 qt. to 2 qt baking pan with cooking spray and set aside. I prefer my vintage Pyrex because it has a lid to cover the bread while it rises.
- Combine the warm water, Rapid Rise yeast, and salt in the bottom of your stand mixer bowl. Let proof. When the yeast starts to bubble, you can move on.
- Add the remainder of the ingredients. Place in a stand mixer with your dough hook attachment. Mix for about 5 minutes so that all ingredients have formed a sticky, moist dough.
Grits Bread starts with a sticky moist dough. You will still have texture and body from the cooked grits. - Turn the dough into the greased Pyrex Pan. Cover and let rise for 45 minutes. Your dough will double in size. Preheat your oven to 375 Pour dough into a greased baking pan and cover to let it rise. Grits bread dough will double in size as it rises.
- After your bread has doubled in size, place it in the preheated oven for 30 minutes uncovered.
- Turn the heat up to 425 and bake the bread an additional 15 minutes
- Your grits bread will now have a golden appearance. Remove it and let it cool in the Pyrex pan for about 15 minutes.
- Remove by gently flipping it upside down onto a clean towel. Then you can use the towel to help you flip it back upright. Mine broke today because I let it drop too hard when I took it out of the pan. Still tastes great! The golden brown crust give a satisfying texture to the grits bread. Of course, I couldn’t resist slicing it open and slathering on butter for an immediate little taste. Mmmmmm.
This is a fantastically flavorful way to use up those leftover grits. Try it once and you’ll see why it’s one of my favorite quick breakfast toasts.