Reviewed: Oct. 29, 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.

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Reviewer:

nalie22

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Reviewed: Jan. 17, 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

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Reviewer:

NebraskaCook

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: 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!

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