Chunk o' Cheese Bread Recipe -
Chunk o' Cheese Bread Recipe

Chunk o' Cheese Bread

Recipe by  

"This bread is chock full of cheesy goodness. Your children will gobble it down."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    2 hrs 40 mins


  1. In a medium sauce pan, stir together water, cornmeal and salt. Bring the mixture to a boil, stirring constantly, until it thickens. Remove from heat and stir in the molasses and shortening. Set aside to cool.
  2. In a large bowl, dissolve the yeast in the warm water. Let sit until creamy, about ten minutes. Add the cornmeal mixture and the whole wheat flour; blend well. Add the bread flour 1/2 cup at a time, stirring well after each addition. When the dough comes together, turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Turn dough out onto a lightly floured surface and flatten. Place 1/3 of the cheese cubes on the flattened dough and fold the dough up to enclose the cubes. Do this twice, until all of the cheese is incorporated into the dough. You may have to let the dough rest for a few minutes between folding. Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes.
  4. Divide the dough into two equal pieces and form each piece into a round. Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes. Preheat the oven to 350 degrees F (175 degrees C).
  5. Bake in the preheated oven for 45 to 55 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.
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Reviews More Reviews

Most Helpful Positive Review
May 25, 2008

I wasn't able to work anywhere near the listed amount of flour into this dough, so I think my loaves were smaller than they should have been. I used 1/2 lb of mild cheddar instead of American cheese and garlic butter as my shortening. Tastes great! The cornmeal mixture boils rapidly and spits, so be careful!

Most Helpful Critical Review
Jan 20, 2009

I did not care for this recipe. I made this for Christmas eve dinner and was very diappointed. The molasses in the bread tasted awful. I would recommend making the bread without the sweet molasses


9 Ratings

Dec 02, 2003

this is the BEST!! it doesn't last more than a couple of days-my family LOVES it!

Oct 30, 2009

I just made this bread. I was curious to see how the molasses would turn out and affect the flavor. It was great. It came out with a FANTASTIC crunchy/chewy crust like you usually only find in artisan bread or with a steam machine. I used shredded cheddar jack cheese instead of processed cheese, and just kneaded it in. Make sure to let the dough rest after adding the whole wheat flour. (Whole wheat flour absorbs more water more slowly, so if you don't let it rest, you knead too much white flour in and it turns out dry.) I also added two teaspoons of minced garlic into the cornmeal mix. Fantastic.

Nov 05, 2005

this bread is beyond 'so good'...mmmm!

Mar 29, 2011

Bread was excellent and easy to make. Lots of cheese throughout and the molasses gave it a good flavor.

Mar 17, 2010

I think this is going to be great, it's in the oven now, through I made a couple of substitutions =). I added rosemary, black pepper, and a hint of turmeric. I subbed cojack cubes for american, used olive oil for my fat, added whole wheat flour with a little cracked wheat instead of corn meal, and I also used sucanat instead of molasses. My additions were also unmeasured, but other than that I think we have the same bread =), and it's going to be great! =)


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 576 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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