Cheddar Bread Ring
photo by lilsweetie
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 2 3⁄4 cups bread flour
- 2 tablespoons sugar, Granulated
- 1 packet active dry yeast or 1 tablespoon active dry yeast
- 3⁄4 teaspoon salt
- 1 cup milk
- 2 tablespoons butter
- 1 1⁄2 cups cheddar cheese, Sharp, Shredded
- butter
directions
- 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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Reviews
-
I chose to make this recipe as part of a group adopted recipe swap. Since the adopting chef may not have had time to edit this recipe, let me just say that I made this recipe using "rapid rise yeast" since the instructions call for adding the yeast with the dry ingredients. Normally, "active dry yeast" is "proofed" in a small amount of warm water and sugar before adding to the other ingredients. The rapid rise yeast reduced the first rising to about 40 minutes. Other than that, I didn't change one thing about this recipe. It produces a lovely, golden colored bread which is teeming with cheesy flavor. My family really enjoyed this bread and we will be making this again.
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I've never been very good at making homemade bread, but I picked a winner with this one! I wish I could give it more than 5 stars. The bread rose beautifully and had a wonderful texture. This was so good hot out of the oven and I loved the addition of the cheddar. I chose to brush the crust with melted butter after baking. I do think you might need to revise the amount of servings this makes though. There are five of us and we all ate at least two pieces. I still had almost half of the ring left after the meal. It probably makes at least 8-10 servings. I'm so glad I chose this one for our adopted recipe swap!
RECIPE SUBMITTED BY
Dine Dish
Shawnee, 55
<p style=color: #212121; font-family: alexandriaflfregular, AppleGothic, Arial, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px 0px 15px;><span style=color: #000000;>Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.</span></p>
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<p style=color: #212121; font-family: alexandriaflfregular, AppleGothic, Arial, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px 0px 15px;><span style=color: #000000;>Kristen is a busy mom of 4 young kids, loves to entertain, has a passion for photography, and believes in keeping things simple. An avid reader, a kind of runner, a horrible gardener, and the wife of an outstanding man, Kristen’s ultimate life goal is to connect and create meaningful relationships with others.</span></p>
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