This bread is chock full of cheesy goodness. Your children will gobble it down.

Carol

Gallery

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
1 hr 20 mins
total:
2 hrs 40 mins
Servings:
20
Yield:
1 loaf
Advertisement

Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium sauce pan, stir together water, cornmeal and salt. Bring the mixture to a boil, stirring constantly, until it thickens. Remove from heat and stir in the molasses and shortening. Set aside to cool.

    Advertisement
  • In a large bowl, dissolve the yeast in the warm water. Let sit until creamy, about ten minutes. Add the cornmeal mixture and the whole wheat flour; blend well. Add the bread flour 1/2 cup at a time, stirring well after each addition. When the dough comes together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  • Turn dough out onto a lightly floured surface and flatten. Place 1/3 of the cheese cubes on the flattened dough and fold the dough up to enclose the cubes. Do this twice, until all of the cheese is incorporated into the dough. You may have to let the dough rest for a few minutes between folding. Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes.

  • Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).

  • Bake in the preheated oven for 45 to 55 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts

153 calories; protein 6.2g 13% DV; carbohydrates 13.3g 4% DV; fat 8.6g 13% DV; cholesterol 21.3mg 7% DV; sodium 575.1mg 23% DV. Full Nutrition
Advertisement

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/25/2008
I wasn't able to work anywhere near the listed amount of flour into this dough so I think my loaves were smaller than they should have been. I used 1/2 lb of mild cheddar instead of American cheese and garlic butter as my shortening. Tastes great! The cornmeal mixture boils rapidly and spits so be careful! Read More
(8)

Most helpful critical review

Rating: 1 stars
01/20/2009
I did not care for this recipe. I made this for Christmas eve dinner and was very diappointed. The molasses in the bread tasted awful. I would recommend making the bread without the sweet molasses Read More
(2)
11 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/25/2008
I wasn't able to work anywhere near the listed amount of flour into this dough so I think my loaves were smaller than they should have been. I used 1/2 lb of mild cheddar instead of American cheese and garlic butter as my shortening. Tastes great! The cornmeal mixture boils rapidly and spits so be careful! Read More
(8)
Rating: 5 stars
12/02/2003
this is the BEST!! it doesn't last more than a couple of days-my family LOVES it! Read More
(6)
Rating: 5 stars
10/30/2009
I just made this bread. I was curious to see how the molasses would turn out and affect the flavor. It was great. It came out with a FANTASTIC crunchy/chewy crust like you usually only find in artisan bread or with a steam machine. I used shredded cheddar jack cheese instead of processed cheese and just kneaded it in. Make sure to let the dough rest after adding the whole wheat flour. (Whole wheat flour absorbs more water more slowly so if you don't let it rest you knead too much white flour in and it turns out dry.) I also added two teaspoons of minced garlic into the cornmeal mix. Fantastic. Read More
(5)
Advertisement
Rating: 5 stars
11/05/2005
this bread is beyond 'so good'...mmmm! Read More
(4)
Rating: 1 stars
01/20/2009
I did not care for this recipe. I made this for Christmas eve dinner and was very diappointed. The molasses in the bread tasted awful. I would recommend making the bread without the sweet molasses Read More
(2)
Rating: 5 stars
03/29/2011
Bread was excellent and easy to make. Lots of cheese throughout and the molasses gave it a good flavor. Read More
(1)
Advertisement
Rating: 5 stars
03/17/2010
I think this is going to be great it's in the oven now through I made a couple of substitutions =). I added rosemary black pepper and a hint of turmeric. I subbed cojack cubes for american used olive oil for my fat added whole wheat flour with a little cracked wheat instead of corn meal and I also used sucanat instead of molasses. My additions were also unmeasured but other than that I think we have the same bread =) and it's going to be great! =) Read More
(1)
Rating: 5 stars
06/29/2016
Good way to use up extra American cheese. I didn't have molasses so I used a combo of pure maple syrup and honey. Turned out very good. Looking forward to dipping it in tomato soup. Read More
Rating: 5 stars
01/25/2017
This is a wonderful recipe reminiscent of the Chunk o' Cheese Bread my mother used to make. I cut the amount of cheese back to about half and used sharp cheddar instead of American. I use a Kitchenaid mixer and the dough for this recipe never forms a tight ball. It remains tacky and sticks to the sides of the bowl. Once removed/srcaped from the bowl onto a lightly floured surface however it can be worked int a nice ball from which to form the loaves. Ate three slices so far and the loaves have not cooled completely. Read More
Advertisement