Cheddar Bread Ring
Transform your table into a showstopper with this irresistible Cheddar Bread Ring, a pull-apart masterpiece that's perfect for sharing! This golden, buttery bread is infused with sharp cheddar cheese, aromatic garlic, and a touch of fresh parsley, making it the ultimate combination of flavor and texture. The dough is made from scratch, giving it a soft and tender interior, while a quick dip in garlic butter and a generous coating of cheese create a crispy, cheesy crust. Baked in a bundt pan for a stunning presentation, this bread ring is ideal for parties, holiday gatherings, or game-day snacking. Serve it warm as a crowd-pleasing appetizer or alongside your favorite soups and salads for a comforting twist. It's cheesy, garlicky, and endlessly tearable—an absolute must-try for any cheese lover!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water
- 4 tablespoons Unsalted butter, melted
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Minced garlic
- 2 tablespoons Fresh parsley, chopped
- 1 unit Egg, lightly beaten
- 1 tablespoon Olive oil (for greasing)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, salt, and active dry yeast.
Add warm water (not exceeding 110°F or 43°C) to the bowl, followed by 2 tablespoons of melted butter. Mix until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add small amounts of flour as needed.
Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rest in a warm place for 1-1.5 hours, or until doubled in size.
While the dough rises, mix the remaining melted butter with minced garlic and chopped parsley in a small bowl.
Once the dough has risen, punch it down and divide it into 16 equal pieces. Roll each piece into a ball.
Grease a bundt pan with olive oil. Dip each dough ball into the garlic-butter mixture, then roll it in shredded cheddar cheese, pressing lightly to adhere the cheese.
Arrange the coated dough balls evenly in the prepared bundt pan. If you have extra cheese, sprinkle it over the top.
Cover the pan with a towel and let the dough rise again for 30 minutes.
Preheat the oven to 350°F (175°C). Brush the top of the dough balls with the beaten egg for a golden finish.
Bake the bread ring for 25-30 minutes, or until golden brown on top and cooked through.
Let the bread rest in the pan for 10 minutes before carefully inverting it onto a serving plate.
Garnish with additional parsley if desired. Serve warm and enjoy the cheesy pull-apart goodness!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 73 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
