Chunk O Cheese Bread Recipes

CHUNK O' CHEESE BREAD

Steps:

• In a medium sauce pan, stir together water, cornmeal and salt.
• Bring the mixture to a boil, stirring constantly, until it thickens.
• Remove from heat and stir in the molasses and shortening.
• Set aside to cool.
• In a large bowl, dissolve the yeast in the warm water (water should be 110 degrees F/45 degrees C).
• Let sit until creamy, about ten minutes.
• Add the cornmeal mixture and the whole wheat flour; to the yeast mixture and blend well.
• Add the bread flour 1/2 cup at a time, stirring well after each addition.
• When the dough comes together, turn it out onto a lightly floured surface.
• Knead until smooth and elastic, about 10 minutes.
• Place the dough in a lightly oiled bowl and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a lightly floured surface and flatten.
• Place 1/3 of the cheese cubes on the flattened dough and fold the dough up to enclose the cubes.
• Do this twice, until all of the cheese is incorporated into the dough.
• You may have to let the dough rest for a few minutes between folding.
• Divide the dough into two equal pieces and form each piece into a round.
• Place the rounds on lightly greased baking sheets, cover with plastic wrap and let rise until nearly doubled; about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 45 to 55 minutes or until golden brown and the bottom of the loaf sounds hollow when tapped.

CREAM CHEESE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and salt. Add flour; stir until smooth. Cover and refrigerate overnight. The next morning, combine all filling ingredients and set aside. Meanwhile punch dough down and divide into six equal portions. Turn one portion onto a floured surface and roll into a 12x8-in. rectangle. Spread with a sixth of the filling. Roll up from one of the long sides; seal seams and fold ends under. Place on a greased baking sheet. Repeat with remaining dough and filling. Using scissors, cut 3/4 in. deep into sides of each roll at 3/4-in. intervals, alternating from one side to the other. Cover and let rise in a warm place until almost doubled, about 45 minutes. Bake at 375° for 18-20 minutes or golden brown. Cool 10 minutes before removing to wire racks. For glaze, combine sugar and vanilla. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.

CHEESY EGGY BREAD WITH CHUNKY SALAD

Steps:

• Heat a good non-stick frying pan (if you don't have one, heat a normal pan with a knob of butter and drizzle of oil). Whisk the eggs and cheese with some seasoning in a shallow dish. Lay the bread in so it soaks up a little egg, and scoop out any extra cheese, pressing it to stick onto the bread. Fry for 2-4 mins on each side until golden.
• Mix salad ingredients together with some seasoning and serve alongside.