Cheddar Bread Ring

1. 1

   Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.

2. 2

   Heat the milk and butter together until very warm (115-125 degrees F.).

3. 3

   Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.

4. 4

   Add 1/2 cup of the flour and the cheese.

5. 5

   Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally.

6. 6

   Stir in enough additional flour to make a stiff but light dough.

7. 7

   Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.

8. 8

   Place in a greased bowl, turning once to grease the top.

9. 9

   Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.

10. 10

    Let rise in a warm place until doubled in bulk, about 1 hour.

11. 11

    Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.

12. 12

    Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.

13. 13

    Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.

14. 14

    Bake in a preheated 350 degree F. oven for 25 to 30 minutes.

15. 15

    Remove from the ring mold.

16. 16

    NOTE: For a softer crust, brush with melted butter while still hot.

17. 17

    Crust will become crisp when cool if you do not.

* Per serving · 4 servings · Values may vary.