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Cheesy Rye Bread

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

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (1)

Rate/Review | 81 people have saved this

Prep Time:
25 Min
Cook Time:
40 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 18 servings
 

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 degrees F to 115 degrees F)
  • 2 cups rye flour
  • 3 cups all-purpose flour
  • 1/2 pound Cheddar cheese, cut into 1/4 inch cubes
  • additional cornmeal

Directions

  1. 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 mixing 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.
  2. 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.
  3. 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 degrees Ffor 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2009 by laurabora 
I shredded the cheese instead of cubing it and doing that didn't give it much of a cheesy... MORE

 
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