I have been having a hard time saying goodbye to summer, the warm weather, the sun setting after 9:00pm and the endless bowls of ice cream. To help me cope with the changing seasons, I started to think about all the recipes that have been waiting patiently to be made once cooler weather settled in. I love classic fall recipes like pumpkin soup, mac and cheese, and homemade apple pie. There’s nothing better than a kitchen warmed by the oven and the smell of something warm and gooey baking from within. While summer has a lot of positive things going for it, it is just too darn hot to have the over cranking out these fall classics. So, with fall officially upon us, I pulled down my grandmother’s recipes, handed down for countless generations and flipped right to the bread section. The first fall recipe made had to be Chunk of Cheese Bread. The dough is rich and dark thanks to molasses and the cubes of cheese dot the entire loaf making each bite a warm comforting taste of all things cozy. Below is my grandmother’s recipe! Do you have a favorite fall recipe? Share it with us!
Chunk of Cheese Bread
Makes 2 loafs
1 ¾ cup Water
½ corn meal
2 teaspoons salt
Bring to a boil, stirring all the time until thick.
½ cup molasses
2 tab butter
Add molasses and butter to the corn meal mixture then cool to warm. It needs to be cool enough so as not to kill the yeast.
1 package yeast
½ cup warm water
2 cups flour
Add yeast, water and flour to corn meal mixture. Beat for two minutes in a bowl with spoon.
4 to 4 ¾ cups flour
Add flour to other mixture until incorporated. Let raise for two hours.
4 cups cheese cubed
Divide dough in two. Roll out to 12 inch circle then add half the cheese cubes to each circle of dough, covering the entire surface. Push the cubes into the dough so they are partially embedded into the dough. Fold edges of dough over to cover cheese and create a round loaf of bread. Place each loaf into a 9 inch cake pan that has been covered in foil and buttered. Let raise one hour.
Bake at 350 for 45 to 60 minutes.