Cheese 'n Rye Bread

The bread features an unusual combination of two kinds of cheese and rye flour to produce an unbeatable loaf.

Yields 1 loaf	1 lb.	1 1/2 lb.	2 lb.
Water	3/4 cup	1 cup	1 1/2 cups
Vegetable Oil	2 teaspoons	1 tablespoon	4 teaspoons
Bread Flour	1 1/2 cups	2 1/4 cups	3 cups
Medium Rye Flour	1/3 cup	1/2 cup	2/3 cup
Sugar	2 teaspoons	1 tablespoon	4 teaspoons
Grated Parmesan Cheese	2 teaspoons	1 tablespoon	4 teaspoons
Salt	1 teaspoon	1 1/2 teaspoons	2 teaspoons
Red Star® Active Dry Yeast	1 1/2 teaspoons	2 1/4 teaspoons	1 tablespoon
Toward the end of the second kneading (most machines will beep at this point) add the following:
Shredded Cheddar Cheese	3/4 cup (3 oz)	1 cup (4 oz)	1 1/2 cups (6 oz)

Bread Machine Method

All ingredients should be at room temperature. Place ingredients, except shredded Cheddar cheese, in pan in the order listed. Select “Basic” or “White Bread” cycle and medium or normal crust. Add shredded Cheddar cheese when your machine beeps to indicate the proper time to add extras, usually a few minutes before the end of the second kneading.

Mixer Methods

Using ingredient amounts listed for 11/2 lb. loaf, combine 1 1/4 cups bread flour, sugar, grated Parmesan cheese, salt, and yeast. Combine liquid ingredients and heat to 120 to 130 degrees F.

Hand-Held Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour, shredded Cheddar cheese and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method - Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 minutes. Add shredded Cheddar cheese. Continue kneading for two more minutes until dough is smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball. By hand, knead in shredded Cheddar cheese until evenly distributed.

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Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe (about 1 hour). Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8- x 4- or 9- x 5-inch bread pan. Cover; let rise in warm place until indentation remains after touching (about 45 minutes). Bake in preheated 375 degrees F oven for 25 to 30 minutes until the loaf sounds hollow when tapped. Remove from pan; cool before slicing.