Anadama Cheese Bread

"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!!"
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Ready In:
2 loaves




  • 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.

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I live just outside of Madison, Wisconsin in the wonderful midwest. The seasons here are great, and the winter offers up some wonderful skiing opportunities. Also, I'm a Green Bay Packer fan, so getting together for tailgating parties are something I look forward to. I grew up right here, and am an only child. My mom was (is) a wonderful cook - except for meatloaf... I can't stand the stuff to this day!! She never seemed to work off of recipes, so I don't have much in writing that was passed down to me. I've become somewhat of a 'messy' cook - I throw in things without exact measuring, and I take up all available counter space when I make dinner - no matter how simple it is! My husband and I have no children, so I usually wind up with lots of leftovers... I haven't yet mastered the art of cooking for two. :)
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