1 pk Active dry yeast; 1 ts Active dry yeast; bulk
1 1/2 c Cheddar; sharp, shredded
2 ts Sugar; granulated
2 3/4 c Bread flour
2 ts Butter
Directions
Step #1 NOTE: You can use Unbleached All-Purpose flour in this recipe & up to +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ mix 1 1/2 c of the flour, the sugar, undissolved yeast & salt thoroughly in a large bowl.
Step #2 Heat the milk & butter together until very warm (115-125 degrees F.
Step #3 --.
Step #4 slowly add to the dry ingredients & beat at medium speed on an electric mixer for 2 mins, scraping the bowl every once in awhile.
Step #5 Add 1/2 c of the flour & the cheese.
Step #6 Beat fir 2 mins on high speed on the mixer, scraping the bowl every once in awhile.
Step #7 stir in the enough extra flour to make a stiff but light dough.
Step #8 Turn the dough out onto a lightly floured surface & knead until smooth & elastic, 5 to 8 mins.
Step #9 place this in a greased bowl, turning once to grease the top.
Step #10 Cover with a dishtowel that has been soaked in hot water & then wrung out until almost dry.
Step #11 Let rise in a warm place until doubled in bulk, about 1 hr.
Step #12 Punch the dough down & turn out on a lightly floured surface & shape into a 20-inch rope.
Step #13 Place seam side down in a buttered 6 1/2 c ring mold, pinching the ends together.
Step #14 Cover & let rise in warm place until nearly doubled in bulk, about 35 to 40 mins.
Step #15 Bake in a preheated 350 degree F.
Step #16 oven for 25 to 30 mins.
Step #17 remove this from the ring mold.
Step #18 NOTE: For a softer crust, brush with melted butter while still hot.
Step #19 Crust will become crisp when cool if you do not.