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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 18 |
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Cheddar cheese is a flavorful addition to these country-style loaves. It's a fun change from plain rye bread. 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 king arthur unbleached all-purpose flour |
8 ounces 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.
2. 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.
3. 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.
4. 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.
5. Sprinkle greased baking sheets with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
6. 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).
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