Total Time
3hrs
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!!

Ingredients Nutrition

Directions

  1. Combine 2 1/3°C.
  2. water, cornmeal, and salt in saucepan- cook till bubbly and thickened.
  3. Add in honey, shortening and cheese- stir and cool to lukewarm.
  4. Measure warm water into large mixing bowl, sprinkle or crumble in yeast; stir to dissolve.
  5. Stir in lukewarm cornmeal mixture.
  6. Add 4 cups flour, beat until blended.
  7. Add enough more flour to form a stiff dough, easy to handle- mixing with hands.
  8. 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.
  9. Punch down, and let rise again about 30 minutes or until almost doubled.
  10. Turn out on board; divide dough in half.
  11. Roll or punch dough into a 9x12" rectangle, pressing out as many air bubbles as possible.
  12. Spread dough with soft butter, sprinkle with paprika (enough to have a nice layer of color), and roll up tightly as for jelly roll.
  13. Seal each turn and pinch seam to seal.
  14. Place sealed side down in greased 9x5x3 loaf pan.
  15. Brush top with melted butter and sprinkle with cornmeal.
  16. Repeat for other half of dough.
  17. Cover with damp cloth, and let rise for about one hour.
  18. Bake at 350 degrees F for one hour, remove from pans and cool.
  19. Makes 2 loaves.

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