Cheddar Bread Ring

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.