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Recipe Name: Cheddar Bread Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 4

2 3/4 Cup(s) Bread flour
2 Tablespoon(s) Sugar, granulated
1 Active Dry Yeast, OR
1 Tablespoon(s) Active Dry Yeast, Bulk
3/4 Teaspoon(s) Salt
1 Cup(s) Milk
2 Tablespoon(s) Butter
1 1/2 Cup(s) Cheddar, sharp shredded
cups total.
NOTE: You can use Unbleached All-Purpose flour in this recipe and up
+++ 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

Nutrition (calculated from recipe ingredients)
Calories: 849
Calories From Fat: 432
Total Fat: 48.8g
Cholesterol: 115.2mg
Sodium: 1180.2mg
Potassium: 218.6mg
Carbohydrates: 80.3g
Fiber: 3.2g
Sugar: 10.2g
Protein: 21.8g

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