- 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 King Arthur Unbleached All-Purpose Flour
- 8 ounces cheddar cheese, cut into 1/4-inch cubes
- Additional cornmeal
- 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 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).
Originally published as Cheesy Rye Bread in Country Extra March 2005, p49
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