Title: Cheddar Bread Ring
Yield: 4 servings
2 3/4 c Bread flour
1 pk Active dry yeast; or
3/4 t Salt
2 t Butter
1 x Butter
2 t Sugar; granulated
1 t 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.
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.