Cheesy Rye Bread

• 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 (110u0b0 to 115u0b0)
• 2 cups rye flour
• 3 cups all-purpose flour
• 8 ounces cheddar cheese, cut into 1/4-inch cubes
• Additional cornmeal

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
6. with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 1 hour.
7. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool. Store in the refrigerator.

water, cornmeal, salt, butter, molasses, active dry yeast, warm water, rye flour, allpurpose, cheddar cheese, cornmeal

Taken from www.tasteofhome.com/recipes/cheesy-rye-bread/ (may not work)