2 3/4 c Bread flour
2 ts Sugar; granulated
1 pk Active dry yeast; or
1 ts Active dry yeast; bulk
3/4 ts Salt
1 c Milk
2 ts Butter
1 1/2 c Cheddar; sharp, shredded
1 x Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up
to +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ 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.
Yields
4 Servings