Anonymous Fri Oct 07 16:37:24 2005

2-3/4 c Bread flour

1 pk Active dry yeast; or

3/4 t Salt

2 t Butter

1 x Butter

2 t Sugar; granulated

1 t Active dry yeast; bulk

1 c Milk

1-1/2 c Cheddar; sharp, shredded

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to

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++++ 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 light

ly 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.