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Pastry Sampler > Recipes > Quick and Yeast Breads

Bread Recipes
Cheese Bread

Recipe by Renee Shelton

This cheese yeast bread recipe makes 2 round loaves, and is flavored with molasses and polenta.

Yield: 2 round loaves of bread.


  • 1 3/4 cups water

  • 1/2 cup cornmeal

  • 2 teaspoons salt

  • 1/2 cup molasses

  • 2 tablespoons shortening

  • 1 packet active dry yeast

  • 1/2 warm water

  • 4 to 5 cups all purpose flour

  • 1 pound Cheddar cheese, cut into 1/2 inch cubes


  1. Preheat oven to 350°F. Oil 2 8-inch round cake pans.

  2. Mix water, cornmeal, and salt in a heavy saucepan. Bring to boil, and cook until thickened. Remove from heat, and add in molasses and shortening. Cool to lukewarm.

  3. Sprinkle the yeast over the warm water in a large mixing bowl; stir to dissolve. Add in the polenta and mix until smooth.

    Add in the flour until you get a stiff dough. Knead until the dough is elastic and smooth.

    Cover bowl. Place in a warm place, and let rise until doubled.

    Punch down dough, and sprinkle work table with cornmeal. Work the cubes of cheese into the dough, kneading until the cheese is evenly distributed. Divide in half and shape into round loaves. Place in the oiled pans, and let rise until the loaves are lightened and risen, about 1 hour.

    Bake until the loaves are done about 50 to 60 minutes.



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