Cheddar Bread Ring

2 3/4 c Bread Flour
2 tb Sugar; Granulated
1 pk Active Dry Yeast OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt
1 c Milk
2 tb Butter
1 1/2 c Cheddar; Sharp, Shredded

NOTE: You can use Unbleached All-Purpose flour in this recipe and up to 3 cups total.

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 for 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.