Bread baking is often seen as a delicate science, but there is a sturdy, forgiving nature to this recipe that makes it a joy to prepare. These loaves rely on a “pantry secret”, a can of cheddar cheese soup, to provide moisture and a rich, savory depth that is difficult to achieve with cheese alone.
The addition of cornmeal gives the crumb a unique texture, a pleasant coarseness that contrasts with the soft, airy rise provided by the yeast. As it bakes, the kitchen fills with the scent of toasted corn and warm butter. The result is a bread with a deep golden hue, substantial enough to hold up to a heavy soup but tender enough to be eaten warm with just a smear of salted butter.
It is a recipe that bridges the gap between a quick bread and a traditional yeast loaf, offering a hearty texture that feels perfectly at home on a winter table.
The Recipe
Yields: 2 loaves | Prep time: 30 minutes | Rise time: 1 hour 25 minutes | Cook time: 20 to 25 minutes
Ingredients
The Liquid Base
- 1 (10 3/4-ounce) can Cheddar cheese soup, undiluted
- 1/4 cup butter or margarine
The Dough
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 package dry yeast
- 2 eggs, slightly beaten
- 3 1/2 cups all-purpose flour, divided
- Melted butter (for brushing the finished loaves)
Instructions
1. Warm the Liquids In a small saucepan, combine the undiluted cheddar cheese soup and the 1/4 cup of butter. Cook over low heat, stirring constantly, until the butter is completely melted and the soup is smooth. Remove the pan from the heat. It is crucial to let this mixture cool until it reaches 105°F to 115°F. If it is too hot, it will kill the yeast; too cold, and the yeast will not activate.
2. Mix the Dough In a large mixing bowl, combine the cornmeal, sugar, yeast, and the cooled soup mixture. Stir in the beaten eggs until well blended. Add 3 cups of the flour, one cup at a time. Beat well after each addition. The dough will be sticky at this stage.
3. First Rise Grease a separate large bowl well. Place the dough inside, turning it once so the top is greased. Cover the bowl with a cloth and place it in a warm area (around 85°F), away from drafts. Let it rise for about 1 hour, or until the dough has doubled in bulk.
4. Knead and Shape Punch the dough down to release the air. Turn it out onto a floured surface. Knead the dough, gradually adding the remaining 1/2 cup of flour as needed, until the dough becomes smooth and elastic. Divide the dough in half. Shape each half into a loaf.
5. Second Rise Place the shaped loaves into two well-greased 7x3x2-inch loaf pans. Cover the pans and let them rise again in a warm, draft-free place for 25 minutes, or until they have doubled in bulk.
6. Bake Preheat your oven to 400°F (200°C). Bake the loaves for 20 to 25 minutes. You will know they are done when the bread sounds hollow when tapped lightly on the top. Remove the loaves from the pans immediately and let them cool on wire racks. Brush the tops with melted butter while they are still warm for a soft crust.
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Golden Cheddar Cornmeal Loaves
Discover the secret to these savory Golden Cheddar Cornmeal Loaves. This hearty yeast bread uses cheddar cheese soup for a rich, moist crumb with a delightful cornmeal texture. An ad-free recipe from Willowgold Farms perfect for soup season.
Ingredients for 2 Loaves
The Liquid Base
The Dough
Instructions
Warm the Liquids
-
In a small saucepan, combine the undiluted cheddar cheese soup and the 1/4 cup of butter. Cook over low heat, stirring constantly, until the butter is completely melted and the soup is smooth. Remove the pan from the heat. It is crucial to let this mixture cool until it reaches 105°F to 115°F. If it is too hot, it will kill the yeast; too cold, and the yeast will not activate.
Mix the Dough
-
In a large mixing bowl, combine the cornmeal, sugar, yeast, and the cooled soup mixture. Stir in the beaten eggs until well blended. Add 3 cups of the flour, one cup at a time. Beat well after each addition. The dough will be sticky at this stage.
First Rise
-
Grease a separate large bowl well. Place the dough inside, turning it once so the top is greased. Cover the bowl with a cloth and place it in a warm area (around 85°F), away from drafts. Let it rise for about 1 hour, or until the dough has doubled in bulk.
Knead and Shape
-
Punch the dough down to release the air. Turn it out onto a floured surface. Knead the dough, gradually adding the remaining 1/2 cup of flour as needed, until the dough becomes smooth and elastic. Divide the dough in half. Shape each half into a loaf.
Second Rise
-
Place the shaped loaves into two well-greased 7x3x2-inch loaf pans. Cover the pans and let them rise again in a warm, draft-free place for 25 minutes, or until they have doubled in bulk.
Bake
-
Preheat your oven to 400°F (200°C). Bake the loaves for 20 to 25 minutes. You will know they are done when the bread sounds hollow when tapped lightly on the top. Remove the loaves from the pans immediately and let them cool on wire racks. Brush the tops with melted butter while they are still warm for a soft crust.
