2 3/4 c Bread Flour 1 x Butter
1 pk Active Dry Yeast; OR 2 tb Sugar; Granulated
3/4 t Salt 1 tb Active Dry Yeast; Bulk
1 c Milk 2 tb Butter
1 1/2 c Cheddar; Sharp, Shredded
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
