Anadama Bread with Tillamook Cheddar Cheese

This is definitely one of the most unique breads I've made thus far. It's so good! I was really impressed that the finished product doesn't even give a clue that it's got cheese and cornmeal in it.

In a medium saucepan:  1/2 cup cornmeal and 1 1/2 cups of water. Cook and stir constantly until thick and bubbly. About 3 minutes.

Take it off the heat and add 1/2 a cup mild honey, 2 cups (8 oz)  shredded Tillamook mild cheddar cheese, and 2 tablespoons of butter. Stir until the butter is melted then set aside.

In a small bowl/mug sprinkle over 2/3 a cup of warm water: 1 tablespoon of yeast and a pinch of sugar. Stir well, then let sit about 10 minutes.

In a large bowl combine: yeast mixture, cornmeal mixture, 2 cups of flour and 2 teaspoons of salt. Beat well. Add remaining 4-4 1/2 cups of flour 1/2 a cup at a time.

Knead about 3 minutes. Place in a greased bowl turning to coat. Cover with plastic wrap and raise about 1 1/2 hours.

Deflatethe dough carefully and divide in half. Pat each half into a rectangle shape. If you have trouble getting it to stretch let it rest for a few minutes. Then cover each with 2 tablespoons of butter and a teaspoon or two of paprika. I think I used closer to a tablespoon...but then I do love paprika!

Roll up the rectangle jelly roll style and tuck the sides underneath and pinch to seal.

Place in two greased loaf pans and let raise until about 1 inch above the rims (or 45 minutes)

Bake at 350 F for 45-50 minutes.