Title: Cheddar Bread Ring
Categories: Bread
Yield: 4 Servings
| 2 3/4 | c | Bread flour |
| 1 | pk | Active dry yeast; or |
| 3/4 | ts | Salt |
| 2 | ts | Butter |
| | | Butter |
| 2 | ts | Sugar; granulated |
| 1 | ts | Active dry yeast; bulk |
| 1 | c | Milk |
| 1 1/2 | c | Cheddar; sharp, shredded |
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
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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
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 1/2 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 1/2 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.