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 Butter
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 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.
2 c Unbleached Flour; Sifted
1/2 ts Salt 1 tb Baking Powder
1/4 c Butter
2/3 c Milk
1 c Cheddar; Extra Sharp, Grated
Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter.
Add the milk and stir together quickly but thoroughly.
Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness.
Spread with the grated cheese and roll up tightly like cinnamon rolls.
Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.
Little Cheddar Biscuits
2 c Unbleached Flour
1 ts Mustard; Dry
1 ts Paprika
1/4 ts Baking Powder
1 c Butter; Room Temperature
10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce
Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy.
Slowly beat in the cheddar cheese and Worcestershire sauce.
Gradually add the flour mixture, stirring with a fork, until well blended.
On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter.
Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight.
Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick.
With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart.
Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom.
1/2 c Shortening
1/2 c Sugar; Granulated
2 Eggs; Lg
1 1/2 c Unbleached Flour
1 ts Baking Soda
1 ts Baking Powder
1/2 ts Salt
3/4 c Oats; Quick Cooking
1 c Apples; Finely Chopped
2/3 c Cheddar; Sharp Coarse Grate
1/2 c Pecans; Chopped
3/4 c Milk Apple Slices;
* Butter; Melted Cinnamon-Sugar Mixture
You should have 12 to 15 thin slices of unpeeled red apple for this recipe.
Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly.
Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition.
Gradually add the milk, stirring until all the ingredients are just moistened.
Grease the muffin pans and fill each cup 2/3rds full of batter.
Dip the apple slices in the melted butter and then into the cinnamon-sugar.
Press 1 apple slice into the top of each muffin.
Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown.