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  1. -- Recipe via Meal-Master (tm) v8.01

  2. Title: Cheddar Bread Ring

  3. Categories: Cheese/eggs, Breads

  4. Yield: 4 servings

  5. 2 3/4 c Bread Flour

  6. 1 c Milk

  7. 2 tb Sugar; Granulated

  8. 2 tb Butter

  9. 1 pk Active Dry Yeast; OR 1 1/2 c Cheddar; Sharp, Shredded

  10. 1 tb Active Dry Yeast; Bulk

  11. 1 x Butter

  12. 3/4 ts Salt NOTE: You can use Unbleached All-Purpose flour in this recipe and up to

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

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

  15. 115-125 degrees F.

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

  17. 1/2 cup of the flour and the cheese. Beat fir

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

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

  20. 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

  21. 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

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

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

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

  25. 35 to 40 minutes.

  26. 350 degree F. oven for 25 to 30 minutes. Remove from

  27. the ring mold.

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

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


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