Prep 2 hrs
Cook 1 hr
This is a wonderful bread - quite different than the ordinary molasses bread you might think of. Great right out of the oven, too. I got this recipe from a friend's mother who grew up in Kentucky - home of delicious tried-and-true southern recipes. I always get requests for this good bread, and hope you enjoy it, too. Prep time includes rising time, so don't let it scare you!!
- 2 1⁄3 cups water
- 1⁄2 cup yellow cornmeal
- 2 teaspoons salt
- 1⁄2 cup honey
- 2 tablespoons shortening
- 1⁄2 lb shredded cheddar cheese
- 1⁄2 cup warm water (105-115 degrees F)
- 2 tablespoons soft butter
- 1 tablespoon melted butter
- 1 (1/4 ounce) package active dry yeast or 1 cake yeast
- 6 1⁄2-7 cups sifted flour
- Combine 2 1/3°C.
- water, cornmeal, and salt in saucepan- cook till bubbly and thickened.
- Add in honey, shortening and cheese- stir and cool to lukewarm.
- Measure warm water into large mixing bowl, sprinkle or crumble in yeast; stir to dissolve.
- Stir in lukewarm cornmeal mixture.
- Add 4 cups flour, beat until blended.
- Add enough more flour to form a stiff dough, easy to handle- mixing with hands.
- Put in greased bowl- turn over to bring up greased side or brush top with softened shortening; cover with damp cloth and let rise in warm place (85 degrees F)- free from draft, about 1 to 1 1/2 hours, or until doubled in bulk.
- Punch down, and let rise again about 30 minutes or until almost doubled.
- Turn out on board; divide dough in half.
- Roll or punch dough into a 9x12" rectangle, pressing out as many air bubbles as possible.
- Spread dough with soft butter, sprinkle with paprika (enough to have a nice layer of color), and roll up tightly as for jelly roll.
- Seal each turn and pinch seam to seal.
- Place sealed side down in greased 9x5x3 loaf pan.
- Brush top with melted butter and sprinkle with cornmeal.
- Repeat for other half of dough.
- Cover with damp cloth, and let rise for about one hour.
- Bake at 350 degrees F for one hour, remove from pans and cool.
- Makes 2 loaves.