Anadama Cheese Bread - cooking recipe

Ingredients

2 1/3 cups water
1/2 cup yellow cornmeal
2 teaspoons salt
1/2 cup honey
2 tablespoons shortening
1/2 lb shredded cheddar cheese
1/2 cup warm water (105-115 degrees F)
2 tablespoons soft butter
1 tablespoon melted butter
1 (1/4 ounce) package active dry yeast or 1 cake yeast
6 1/2 - 7 cups sifted flour
paprika

Preparation

Combine 2 1/3\u00b0C.
water, cornmeal, and salt in saucepan- cook till bubbly and thickened.
Add in honey, shortening and cheese- stir and cool to lukewarm.
Measure warm water into large mixing bowl, sprinkle or crumble in yeast; stir to dissolve.
Stir in lukewarm cornmeal mixture.
Add 4 cups flour, beat until blended.
Add enough more flour to form a stiff dough, easy to handle- mixing with hands.
Put in greased bowl- turn over to bring up greased side or brush top with softened shortening; cover with damp cloth and let rise in warm place (85 degrees F)- free from draft, about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down, and let rise again about 30 minutes or until almost doubled.
Turn out on board; divide dough in half.
Roll or punch dough into a 9x12\" rectangle, pressing out as many air bubbles as possible.
Spread dough with soft butter, sprinkle with paprika (enough to have a nice layer of color), and roll up tightly as for jelly roll.
Seal each turn and pinch seam to seal.
Place sealed side down in greased 9x5x3 loaf pan.
Brush top with melted butter and sprinkle with cornmeal.
Repeat for other half of dough.
Cover with damp cloth, and let rise for about one hour.
Bake at 350 degrees F for one hour, remove from pans and cool.
Makes 2 loaves.