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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe is one of the recipes I adopted from the Recipezaar abandoned recipe adoptions. 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:
1. Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.
2. Heat the milk and butter together until very warm (115-125 degrees F.).
3. Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.
4. Add 1/2 cup of the flour and the cheese.
5. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally.
6. Stir in enough additional flour to make a stiff but light dough.
7. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.
8. Place in a greased bowl, turning once to grease the top.
9. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.
10. Let rise in a warm place until doubled in bulk, about 1 hour.
11. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.
12. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.
13. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.
14. Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
15. Remove from the ring mold.
16. NOTE: For a softer crust, brush with melted butter while still hot.
17. Crust will become crisp when cool if you do not.
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