Cheddar bread ring
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Cheddar bread ring
Last updated 6/12/2012 12:47:09 AM. Recipe ID 7731. Report a problem with this recipe.
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      Title: Cheddar bread ring
 Categories: Breads
      Yield: 4 Servings
  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.

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Recipe ID 7731 (Apr 03, 2005)

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