Prep 2 hrs
Cook 45 mins
One of My Father's hobby's was baking bread. This was one of our favorites. Great served with soup.
- 1 3⁄4 cups water
- 1⁄2 cup cornmeal
- 2 teaspoons salt
- 1⁄2 cup molasses
- 2 tablespoons shortening
- 1 package active dry yeast
- 1⁄2 cup warm water
- 1 cup whole wheat flour
- 3 1⁄2 cups bread flour
- 1 lb process American cheese, cubed
- 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.
- In a large bowl, dissolve the yeast in the warm water (water should be 110 degrees F/45 degrees C).
- Let sit until creamy, about ten minutes.
- Add the cornmeal mixture and the whole wheat flour; to the yeast mixture and 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.
- 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.