Helen Oless's Cheddar Cheese Ring

  1. In a small bowl, dissolve yeast in warm water.
  2. In a saucepan, heat milk, butter, salt and sugar to lukewarm.
  3. Add 4 cups of cheese gradually and stir until cheese and butter are melted.
  4. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
  5. Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard.
  6. Mix.
  7. Batter will begin to thicken and take on a grainy look.
  8. Add 1/2 cup of cheese.
  9. Mix.
  10. Add 3 cups bread flour, gradually, stirring with a wooden spoon.
  11. Dough will be sticky.
  12. Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
  13. If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin.
  14. Starting two inches from the top, slice each rectangle into three equal-size strips.
  15. Loosely braid the strips on each rectangle.
  16. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end.
  17. This will yield three rings.
  18. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.)
  19. Make slashes on top of the ring with a sharp knife.
  20. Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
  21. Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.

yeast, milk, butter, salt, sugar, cheddar cheese, flour, caraway seeds, mustard, bread flour, water, cornmeal

Taken from cooking.nytimes.com/recipes/2487 (may not work)

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