Cheddar Bread Ring
Yield
6 servingsPrep
120 minCook
30 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¾ | cups |
bread flour
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 2 | tablespoons |
butter
|
|
| 1 | package |
yeast, active dry
active dry |
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
butter
|
*
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 651 | ml |
bread flour
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 3E+1 | ml |
butter
|
|
| 1 | package |
yeast, active dry
active dry |
|
| 355 | ml |
cheddar cheese, very old, sharp
shredded |
|
| 1 | x |
butter
|
*
|
| 3.8 | ml |
salt
|
|
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.
