Cheddar Bread Circle

Posted in Yeast Bread, Cheese Breads on the February 8, 2008

Ingredient :

2 3/4 c Bread Flour

1 pk Active Dry Yeast, or

1 tb Active Dry Yeast, Bulk

2 tb Sugar, Granulated

2 tb Butter

1 c Milk

3/4 ts Salt

1 1/2 c Cheddar, Sharp, Shredded Butter

Note : You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.

How To …
Combine 1 1 / 2 cups flour, sugar, yeast and salt undissolved thoroughly in a large bowl. Heat milk and butter until very warm (115-125 ° F) Gradually add to dry ingredients and beat at medium speed of an electric mixer for 2 minutes, scraping bowl occasionally. Add 1 / 2 cup of flour and cheese. Beat 2 minutes tree at high speed on the mixer, scraping bowl occasionally. Stir in enough additional flour to make a paste light but rigid. Turn the dough 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 wrung out, and then until almost dry. Let rise in warm place until doubled in volume, about 1 hour. Punch the dough and turn on a lightly floured surface and shape into a 20-inch rope. Place seam side down and butter in a 6 1 / 2 cup ring mold, pinching the ends together. Cover and let rise in warm place until almost doubled in volume, about 35 to 40 minutes. Bake in preheated oven at 350 degrees F. Oven for 25 to 30 minutes. Remove mold of the ring. This bread recipes is sufficient to four people.

Note : For a softer crust, brush with melted butter while still hot. Crisp crust when it becomes cool if you do not.

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