Anadama Cheese Bread

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 2 1/3 cups water
• 1/2 cup yellow cornmeal
• 2 teaspoons salt
• 1/2 cup honey
• 2 tablespoons shortening
• 1/2 lb shredded cheddar cheese
• 1/2 cup warm water (105-115 degrees f)
• 2 tablespoons soft butter
• 1 tablespoon melted butter
• 1 (1/4 ounce) package active dry yeast or 1 cake yeast
• 6 1/2-7 cups sifted flour
• paprika

Recipe

• 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.