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
Butter

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