Anadama Cheese Bread
|Water||1 1⁄2 Cup (24 tbs)|
|Vegetable shortening||1⁄4 Cup (4 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Envelopes)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Processed american cheese||8 Ounce, shredded to make 2 cups|
|Butter/Margarine||2 Tablespoon, melted|
|Corn meal||2 Tablespoon (For Topping)|
1.Preheat the oven to 375degrees.
2.In a medium sized saucepan, mix 1 1/2 cup water with 1/2 cup corn meal, salt, shortening and molasses.
3.Cook the mixture by stirring continuously.
4.Once the mixture is thick and foamy, transfer it to a large bowl and allow to cool till it turns lukewarm.
5.In a small bowl, take 1/2 cup of very warm water.
6.Put a sprinkling of yeast in it and mix well aso that the yeast dilutes completely.
Add the yeast mixture to cornmeal mixture.
7.Stir in 2 cups flour in the cornmeal mixture and mix until a smooth consistency is achieved.
8.Add cheese and 3 cups of flour one at a time and knead to make soft dough.
9.On a lightly floured pastry board, roll the dough and knead for 8 minutes until it gains elasticity.
10.Take a well greased large bowl, put the dough in it and turn so that it is coated well with the shortening.
11.Use a clean towel to cover the dough.
12.Leave the dough for 45 minutes in warm place so that it rises.
13.Once done,knead and punch the dough.
Make two parts of the dough.
14.Divide one part into 14 balls of similar size.
15.Take a 9x5x3 oiled loaf pan, arrange 5 balls on each longer side of the pan.
16.Keep the loaves aside for 30 minutes so that they rise.
17.Bake the loaves for 35 minutes until golden brown.
18.Arrange the loaves to cool.
19.Serve the rolls with dips.
Arrange 4 balls in the row at the center.
Take the second loaf pan, repeat the process with second part of the dough.
Apply melted butter or margarine on each loaf and then sprinkle cornmeal on their tops.