Cheddar Bread Ring

Recipe by Dine Dish
SERVES: 8-10




  • 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.