Cheddar Bread Ring Recipe




Cheddar Bread Ring Ingredients

2 3/4 cup bread flour
2 tsp sugar, granulated
1 package active dry yeast, or
1 tsp active dry yeast, bulk
3/4 tsp salt
1 cup milk
2 tsp butter
1 1/2 cup cheddar, sharp, shredded
1 butter

A Recipe for
Cheddar Bread Ring

 

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This Recipe for Cheddar Bread Ring is one of thousands in the Recipes-to-go Cheese Cookbook.


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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.


This is a recipe for Cheddar Bread Ring from the recipe cookbook of Recipes-to-go (Cheese)


Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Cheddar Bread Ring

Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.







Cheddar Bread Ring Directions

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.

Serves: 4

 

 

 

 

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Cheddar Bread Ring Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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