Helen Oless's Cheddar Cheese Ring

Preparation

1. Step 1

   In a small bowl, dissolve yeast in warm water.

2. Step 2

   In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.

3. Step 3

   Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add ½ cup of cheese. Mix.

4. Step 4

   Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.

5. Step 5

   Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.

6. Step 6

   If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.

7. Step 7

   Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.

8. Step 8

   Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.