| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese, Breads, Yeast bread | 4 | Servings | |
INGREDIENTS
| 2 3/4 | c | Bread Flour |
| 2 | tb | Sugar; Granulated |
| 1 | pk | Active Dry Yeast; OR |
| 1 | tb | Active Dry Yeast; Bulk |
| 3/4 | ts | Salt |
| 1 | c | Milk |
| 2 | tb | Butter |
| 1 1/2 | c | Cheddar; Sharp, Shredded |
| Butter | ||
| 3 | cups total. |
INSTRUCTIONS
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcheese.zip
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