Cheddar Bread Ring

Total Time
0 mins
Prep
0 mins
Cook
0 mins

This recipe is one of the recipes I adopted from the Recipezaar abandoned recipe adoptions.

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Ingredients

Nutrition

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.
Most Helpful

5 5

Very good! I used the bread maker to knead and rise, then formed the dough for the ring mold. Used only 2 1/4 t yeast and extra sharp white cheddar cheese. Rose high, wonderful soft texture with great cheese flavor. Thanks, KCCooker, for giving this great recipe a home!

5 5

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.

5 5

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!