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Cheesy Rye Bread

Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread.

18 ServingsPrep: 25 min. + rising Bake: 40 min.

Ingredients

1-3/4 cups water
1/2 cup cornmeal
2 teaspoons salt
1/4 cup butter, cubed
1/2 cup molasses
2 tablespoons active dry yeast
1/2 cup warm water (110° to 115°)
2 cups rye flour
3 cups all-purpose flour
8 ounces cheddar cheese, cut into 1/4-inch cubes
Additional cornmeal

Directions

In a saucepan over medium heat, bring water, cornmeal and salt to a
boil; stir until thickened. Remove from the heat; stir in butter and
molasses. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add the cornmeal
mixture, rye flour and 1 cup all purpose flour; beat until smooth.
Stir in enough remaining all-purpose flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch the dough down. Turn onto a floured surface; knead cheese cubes

2 of 2

Cheesy Rye Bread (continued)

Directions (continued)

into the dough. Divide into three portions; shape each portion into
a 5-in. round loaf.
Sprinkle greased baking sheets with cornmeal. Place loaves on
prepared pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 40-45 minutes or until golden brown. Remove from
pans to wire racks to cool. Store in the refrigerator. Yield: 3
loaves (6 slices each).

Nutrition Facts: 1 serving (1 slice) equals 231 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 371 mg sodium, 35 g carbohydrate, 3 g fiber, 7 g protein.