Chunk O'Cheese Bread
Chunk O'Cheese Bread offers a hearty, cheesy flavor with a slightly sweet molasses undertone. Perfect for cheese lovers and bread enthusiasts seeking a comforting, flavorful loaf.
Ingredients
Instructions
- In a 2-quart saucepan, combine water, cornmeal, and salt. Bring to a boil, stirring constantly.
- Cook until slightly thickened. Remove from heat.
- Stir in molasses and butter. Cool to lukewarm.
- Soften yeast in warm water in a large mixing bowl.
- Blend in the cornmeal mixture.
- Gradually add sifted flour to form stiff dough.
- Knead until smooth and satiny.
- Place in a greased bowl. Let rise until doubled.
- Grease two squares of foil and line two 8 or 9-inch round pans.
- Work cheese cubes into the dough 1/4 at a time, until evenly distributed.
- Divide dough and shape into loaves, covering the cheese cubes.
- Let rise until doubled.
- Bake at 350°F for 45 to 55 minutes.
Tips & Substitutions
For a more flavorful bread, consider adding herbs like rosemary or thyme to the dough. If you don't have American cheese, sharp cheddar or a blend of cheeses can work well. Ensure the water is warm but not hot when softening the yeast to avoid killing it. Knead the dough thoroughly for a smooth texture, and remember that the longer you let it rise, the better the flavor will develop.
Serving Suggestions
This bread is perfect for sandwiches or served warm with butter. Pair it with a hearty soup or salad, like a classic minestrone or a light garden salad, for a satisfying meal. It also makes an excellent accompaniment to dishes such as Ma'S Pecan Pie for a delightful contrast in flavors.
Storage & Reheating
Once the Chunk O'Cheese Bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply slice and toast in a skillet or oven until warmed through and the cheese is melty.
Nutrition & Diet Analysis (per serving)
Each serving of Chunk O'Cheese Bread contains roughly 319 calories, with 7g protein, 36g carbohydrates, and 16g fat. It is a good source of protein (15% of the Daily Value), iron (15% of the Daily Value), and potassium (15% of the Daily Value). Note that it is relatively high in sodium, at 1524mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some of the all-purpose flour, but start with a mix of 50% whole wheat and 50% all-purpose. Whole wheat flour will create a denser loaf, so keep an eye on the dough texture during kneading and adjust with more water if necessary.
How can I tell when the bread is done baking?
To check if the bread is done, tap the bottom of the loaf; if it sounds hollow, it's ready. Additionally, the bread should have a golden-brown crust. An internal temperature of about 190°F indicates that it's fully baked.
Can I freeze the dough before baking?
Absolutely! After the first rise, shape the dough into loaves and wrap them tightly in plastic wrap, then store in a freezer bag. When you're ready to bake, thaw the dough in the refrigerator overnight and let it rise again before baking for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).