Chunk O Cheese Bread

Fall, The Barker Bites

 

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Chunk O Cheese Bread

At Minneapolis Lutheran High School, we had wonderful cooks come in that made our lunches. I only was able to spend my freshman year in the Minneapolis building (once the school moved to the Edina building, we had to make use of the public school system's lunch program. Quite a rude awakening!) This was one of two recipes I have from this marvelous old place, and wonderful time of my life.

Ingredients

  • 1 ¾ cup water
  • ½ cup cornmeal
  • 2 tsp salt
  • ½ cup molasses
  • 2 Tbsp butter
  • 1 packet yeast
  • ½ cup warm water
  • 4 1/2 cups flour
  • 1 lb American cheese cut into cubes (cheese should be well chilled)

Instructions

  1. In a 2 quart saucepan, combine water, cornmeal and salt. Bring to a boil, stirring constantly; cool until slightly thickened.

  2. Stir in molasses and butter.

  3. Soften yeast in water in large mixing bowl; blend in cornmeal mixture. Gradually add flour to form stiff dough.

  4. Knead on well-floured surface until smooth and satiny, about 5 minutes.

  5. Place in a greased bowl and cover. Let rise in warm place until light and doubled in size, 1- 1 1/2 hours.

  6. Line 2 round cake pans with tin foil. Grease well.

  7. Place dough on surface sprinkled with cornmeal. Work cheese into dough, ¼ at a time, until cubes are evenly distributed.

  8. Divide into 2 parts. Shape into round loaves, covering cheese cubes; place in pans. Let rise in warm place until light and doubled in size, about 1 hour.

  9. Bake at 350 degrees for 45-55 minutes or until golden brown.