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1
Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.
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2
Heat the milk and butter together until very warm (115-125 degrees F.).
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3
Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
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4
Add 1/2 cup of the flour and the cheese.
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5
Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally.
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6
Stir in enough additional flour to make a stiff but light dough.
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7
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
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8
Place in a greased bowl, turning once to grease the top.
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9
Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.
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10
Let rise in a warm place until doubled in bulk, about 1 hour.
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11
Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.
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12
Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.
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13
Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
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14
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
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15
Remove from the ring mold.
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16
NOTE: For a softer crust, brush with melted butter while still hot.
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17
Crust will become crisp when cool if you do not.
