Cheddar Bread Ring

Title: Cheddar Bread Ring

Categories: Cheese/eggs, Breads

Yield: 4 servings

2 3/4 c Bread Flour

1 c Milk

2 tb Sugar; Granulated

2 tb Butter

1 pk Active Dry Yeast; OR 1 1/2 c Cheddar; Sharp, Shredded

1 tb Active Dry Yeast; Bulk

1 x Butter

3/4 ts Salt NOTE: You can use Unbleached All-Purpose flour in this recipe and up to

Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt

thoroughly in a large bowl. Heat the milk and butter together until very

115-125 degrees F.

at medium speed on an electric mixer for 2 minutes, scraping the bowl

1/2 cup of the flour and the cheese. Beat fir

minutes on high speed on the mixer, scraping the bowl occasionally. Stir

in enough additional flour to make a stiff but light dough. Turn the

dough out onto a lightly floured surface and knead until smooth and 5 to 8 minutes. Place in a greased bowl, turning once to grease

the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled

in bulk, about 1 hour. Punch the dough down and turn out on a lightly

floured surface and shape into a 20-inch rope. Place seam side down in a

buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let

35 to 40 minutes.

350 degree F. oven for 25 to 30 minutes. Remove from

the ring mold.

NOTE: For a softer crust, brush with melted butter while still hot.

Crust will become crisp when cool if you do not. --