Cheddar Bread Ring

Course : Breads
Serves: 4
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Ingredients:

2 3/4 cups bread flour
3/4 teaspoon salt
1 1/2 cups sharp cheddar cheese shredded
1 package active dry yeast
1 cup milk
2 tablespoons butter
2 tablespoons sugar -- granulated
1 tablespoon active dry yeast -- bulk
2 tablespoons butter
 

Preparation / Directions:

NOTE: You can use Unbleached All-Purpose flour in this recipe. 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.

 

Nutritional Information:

467 Calories (kcal); 10g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 24mg Cholesterol; 492mg Sodium


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