Prep 0 mins
Cook 0 mins
This recipe is one of the recipes I adopted from the Recipezaar abandoned recipe adoptions.
- 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
- 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.
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!
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.
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!