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Cheddar Bread Ring

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Recipe

 

Yield

6 servings

Prep

120 min

Cook

30 min

Ready

150 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ¾ cups bread flour
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1 cup milk
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2 tablespoons sugar
granulated
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2 tablespoons butter
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1 package yeast, active dry
active dry
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1 ½ cups cheddar cheese, very old, sharp
shredded
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1 x butter
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¾ teaspoon salt
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Ingredients

Amount Measure Ingredient Features
651 ml bread flour
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237 ml milk
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3E+1 ml sugar
granulated
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3E+1 ml butter
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1 package yeast, active dry
active dry
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355 ml cheddar cheese, very old, sharp
shredded
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1 x butter
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3.8 ml salt
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Directions

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 for 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 1½ 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℉ (180℃) 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 62033% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 14g 68%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 773mg 32%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 11%
Sugars g
Protein 49g
Vitamin A 14% Vitamin C 0%
Calcium 39% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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