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    You are in: Home / Recipes / Cheddar Bread Ring Recipe
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    Cheddar Bread Ring

    Cheddar Bread Ring. Photo by lilsweetie

    1/1 Photo of Cheddar Bread Ring

    Total Time:

    Prep Time:

    Cook Time:

    0 mins

    0 mins

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    Dine & Dish's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on April 29, 2005


      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!

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    • on March 11, 2005


      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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    • on February 20, 2005


      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!

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    Nutritional Facts for Cheddar Bread Ring

    Serving Size: 1 (82 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.5
    Calories from Fat 103
    Total Fat 11.4 g
    Saturated Fat 7.0 g
    Cholesterol 34.1 mg
    Sodium 386.2 mg
    Total Carbohydrate 37.9 g
    Dietary Fiber 1.3 g
    Sugars 3.3 g
    Protein 11.0 g

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