A bread that is shaped into balls and baked in a fluted cake pan, resulting in a ring of cheesy pull-apart rolls.

Cheesy Potato-Rye Ring

2 medium russet potatoes, peeled and cut in to large chunks
1 cup rye flour
3 1/2 cups all-purpose or bread flour
2 tablespoons caraway seeds
1 1/2 teaspoons onion salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1/2 cup milk, warm
1/4 cup molasses
1 tablespoon butter, melted
1 cup shredded Monterey Jack cheese

1. Grease a fluted cake pan.
2. 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.
3. Meanwhile, sift together rye flour and 1 cup flour in a large mixing bowl. Stir in caraway seeds, onion salt and yeast; set aside.
4. 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.
5. 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.
6. Punch down dough to press air out; separate and shape dough into 2-inch balls.
7. Cover bottom of prepared pan with dough balls; sprinkle Monterey Jack cheese.
8. Top with remaining dough and sprinkle with remaining cheese.
9. Let rise again, covered, for 1 hour.
10. Preheat oven to 375°F (190°C).
11. 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.

Makes 1 loaf.