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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 539
% Daily Value**
Total Fat 13g
Saturated Fat 7g
Unsaturated Fat 1g
Cholesterol 31mg
Sodium 787mg
Total Carbohydrate 80g
Dietary Fiber 3g
Sugars 10g
Protein 25g
Vitamin A  7%Vitamin C  0%
Calcium  28%Iron  26%
Potassium  7%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cheddar Bread Ring

Recipe Tags: Bread Recipes

Date Added: June 11, 2009


1 Package Dry Yeast OR OR
1 Tablespoon Dry Yeast Bulk Bulk
2 Tablespoons Butter
1 Cup Milk
2 3/4 Cups Bread Flour
3/4 Teaspoon Salt coarse
1 1/2 Cups Low Fat Cheddar Cheese Sharp, Shredded
2 Tablespoons Sugar Granulated
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1. Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl.

2. Heat the milk and butter together until very warm (115-125 degrees F).

3. . Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally.

4. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally.

5. Stir in enough additional flour to make a stiff but light dough.

6. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes.

7. Place in a greased bowl, turning once to grease the top.

8. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry.

9. Let rise in a warm place until doubled in bulk, about 1 hour.

10. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope.

11. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together.

12. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes.

13. Bake in a preheated 350 degree F oven for 25 to 30 minutes.

14. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot.

15. Crust will become crisp when cool if you do not.

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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Yeast, Butter, Gluten, Cheese, Natural Sweeteners allergies.
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