Rich Cheese Bread

• 5 to 6 cups bread flour
• 1/2 cup cornmeal
• 1 package (1/4 ounce) active dry yeast
• 1/2 teaspoon salt
• 2 cups water
• 1/2 cup molasses
• 2 tablespoons butter
• 8 ounces process American cheese (Velveeta), cut into 1/2-inch cubes
• Additional cornmeal

1. In a large bowl, combine 2 cups flour, cornmeal, yeast and salt. In a large saucepan, heat the water, molasses and butter to 120u0b0-130u0b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Work half of the cheese cubes into each portion of dough. Shape into round loaves.
4. Place in two greased 8-in. or 9-in. round baking pans. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 1 hour.
5. Bake at 350u0b0 for 45-50 minutes or until golden brown. Remove from pan to wire racks to cool. Store in the refrigerator.

bread flour, cornmeal, active dry yeast, salt, water, molasses, butter, american cheese, cornmeal

Taken from www.tasteofhome.com/recipes/rich-cheese-bread/ (may not work)