Meal Type: Side Dish

Prep Time: 15 min.

Cooking Time: 40 min.

Total Time: 55 min.

Cook Method: Oven

Cuisine: American

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Steve W. - See All My Recipes

Date Added: January 05, 2014

For the cheese lover this bread fits the bill. Made with cheese and cornmeal,this bread would be great served with bean soup.

1. Stir cornmeal into boiling water.

2. Add cold water, molasses and 2 tablespoons of the butter.

3. Cool until lukewarm. Reserve. Fit processor with steel blade.

4. Measure 1 1/2 cups of the flour, yeast and salt into work bowl.

5. Process on/off to mix. Add cooled cornmeal mixture to flour mixture.

6. Process until smooth, about 20 seconds. Turn on processor and add enough of the remaining flour through feed tube so dough forms a ball that cleans the sides of the bowl.

7. Process until ball turns around bowl about 25 times.

8. Turn dough onto lightly floured surface. Knead cheese into dough (cheese should be evenly dispersed throughout dough, not lumped together).

9. Shape into ball and place in well greased 8- or 9 inch pie pan.

10. Flatten dough to fill pan. cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

11. Heat oven to 375 F Bake until golden and loaf sounds hollow when tapped, 30 - 35 minutes.

12. Remove immediately from pan. Brush butter over crust.

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Dietary Notes:

This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information: