Equipment
Ingredients
Dough
- 7 g yeast
- 480 ml water, warm
- 240 ml milk
- 27 g butter
- 18 g salt
- 10 g sugar
- 517½ g cheddar cheese, shredded
- 240 g semolina
- 6 g caraway seeds, braised
- 4 g dry mustard
- 600 g bread flour
- 15 g cornmeal
Nutrition (per serving)
Method
Dissolve the yeast in the warm water in a small bowl.
Heat the milk, butter, salt, and sugar in a saucepan until lukewarm, approximately 35°C-40°C (95°F-105°F).
Stir 460g (4 cups) of shredded cheddar into the warm milk mixture until the cheese has melted.
Transfer the cheese mixture to a large bowl and allow it to cool until lukewarm.
Add the dissolved yeast mixture and the semolina to the bowl.
Whisk the batter until it is smooth and no lumps remain.
Mix in the caraway seeds, dry mustard, and the remaining 57g (1/2 cup) of shredded cheddar.
Stir in 360g (3 cups) of bread flour using a wooden spoon until a sticky dough forms.
Place the dough on a floured surface and knead until smooth and elastic, adding the remaining 240g (2 cups) of flour as needed.
Divide the dough into three equal parts. For braided rings, roll each into an 8x12 inch rectangle, cut into three strips leaving the bottom 2 inches attached, braid, and join the ends. For plain rings, shape into loaves and join the ends.
Score the top of the rings with a sharp knife and place them on baking sheets dusted with cornmeal.
Cover the rings and let them rise in a warm, draft-free area until they have doubled in size.
Bake at 175°C (350°F) for one hour. The bread is done when the bottom sounds hollow when tapped.
Chef's Notes
- For the best flavor and texture, use a good quality, sharp cheddar cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting and texture; shredding your own from a block is recommended.
- Ensure your milk and water mixtures are only lukewarm when adding the yeast. Water that is too hot will kill the yeast, and water that is too cold will not activate it sufficiently.
- Don't be tempted to add too much extra flour during kneading. This dough is meant to be slightly sticky due to the cheese and semolina, which contributes to a tender crumb. Add flour just enough to prevent excessive sticking.
- When shaping the braided rings, ensure the strips are of equal thickness for even cooking. When joining the ends, pinch them firmly to prevent them from separating during proofing or baking.
- The 'hollow sound' test for doneness is crucial. For a more precise check, an internal temperature of 93°C-99°C (200°F-210°F) indicates the bread is fully baked.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in foil and plastic.
Reheating: Warm in a 150°C (300°F) oven for 10 minutes.
