Ingredients:
2 3/4 cups bread flour
2 tablespoons sugar, Granulated
1 packet active dry yeast or 1 tablespoon active dry yeast
3/4 teaspoon salt
1 cup milk
2 tablespoons butter
1 1/2 cups cheddar cheese, Sharp, Shredded
butter
Directions:
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.
Servings: 8-10
Time preparation: 0 min.
Time total: 0 min.