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 
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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 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.