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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Grain / Difficulty: Easy / Number of Servings: 4 |
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Directions: 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.
| Ingredients:
1 Teaspoon(s) yeast, dry
163/2500 Pound(s) sugar
2 3/4 Cup(s) bread flour
1/8 Ounce(s) salt
1/4 Quart(s) milk
163/2500 Pound(s) butter
1 1/2 Cup(s) cheddar; sharp, shredded
1 Tablespoon(s) butter or margarine |
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