Cheesy Potato-Rye Ring

Grease a fluted cake pan.

In a medium saucepan, add enough water to cover peeled and cut potatoes and cook over medium-high until soft; drain and reserve liquid. Mash potatoes until smooth; set aside.

Meanwhile, sift together rye flour and 1 cup flour in a large mixing bowl. Stir in caraway seeds, onion salt and yeast; set aside.

Combine the reserved potato water, mashed potatoes, warm milk (105°F to 115°F / 40°C to 45°C), molasses and butter in a small mixing bowl. Pour into flour mixture; beat at medium speed with an electric mixer for 2 minutes. Stir in remaining flour to make a soft dough. Place dough on a floured surface; knead for 8 to 10 minutes.

Transfer dough to a large greased bowl, turning to grease the top as well. Cover; let rise in a warm, draft-free place for 1 hour, or until doubled in size. Grease a fluted cake pan; set aside.

Punch down dough to press air out; separate and shape dough into 2-inch balls.

Cover bottom of prepared pan with dough balls; sprinkle Monterey Jack cheese.

Top with remaining dough and sprinkle with remaining cheese.

Let rise again, covered, for 1 hour.

Preheat oven to 375°F (190°C).

Uncover dough; bake for 30 minutes or until browned and until bread, when tapped, gives off slightly hollow sound. Cool in the pan for 10 minutes before removing to a wire rack to cool.