Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 3/4           cups  bread flour
     3/4      teaspoon  salt
  1 1/2           cups  cheddar; sharp -- shredded
  1            package  active dry yeast -- or
  1                cup  milk
                        butter
  2        tablespoons  sugar -- granulated
  1         tablespoon  active dry yeast -- bulk
  2        tablespoons  butter

Preparation:

NOTE: You can use Unbleached All-Purpose flour in this recipe. 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.

Nutritional Information:

467 Calories (kcal); 10g Total Fat; (18% calories from fat); 15g Protein; 79g Carbohydrate; 24mg Cholesterol; 492mg Sodium