---------- Recipe via Meal-Master (tm) v8.01
       Title: Cheddar Bread Ring
  Categories: Cheese/eggs, Breads
       Yield: 4 servings
   2 3/4 c  Bread Flour                         1 c  Milk
       2 tb Sugar; Granulated                   2 tb Butter
       1 pk Active Dry Yeast; OR            1 1/2 c  Cheddar; Sharp, Shredded
       1 tb Active Dry Yeast; Bulk              1 x  Butter
     3/4 ts Salt                           
   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.