Cheddar bread ring

4 servings

Ingredients

Quantity Ingredient
2¾ cup Bread Flour
1 pack Active Dry Yeast; OR
¾ teaspoon Salt
1 cup Milk
1½ cup Cheddar; Sharp, Shredded
1 x Butter
2 tablespoons Sugar; Granulated
1 tablespoon Active Dry Yeast; Bulk
2 tablespoons Butter

Directions

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Combine 1½ cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F.). Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add ½ cup of the flour and the cheese. Beat fir 2 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 elastic, 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 ½ cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 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.

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