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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 32 |
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Our two cons always request this cheesy bread during the holidays. It's a favorite to serve with soup or to use for making sandwiches. Ingredients:
5 to 6 cups king arthur unbleached bread flour |
1/2 cup cornmeal |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
2 cups water |
1/2 cup molasses |
2 tablespoons butter |
8 ounces process american cheese (velveeta), cut into 1/2-inch cubes |
additional cornmeal |
Directions:
1. In a large bowl, combine 2 cups flour, cornmeal, yeast and salt. In a large saucepan, heat the water, molasses and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Work half of the cheese cubes into each portion of dough. Shape into round loaves.
4. Place in two greased 8-in. or 9-in. round baking pans. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 350° for 45-50 minutes or until golden brown. Remove from pan to wire racks to cool. Store in the refrigerator. Yield: 2 loaves (16 slices each).
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