Cheddar and Gruyere Cheese Bread Ring

The recipe for my Basic Potato Bread makes four loaves of bread, but I usually make three loaves of regular bread and use the fourth to make a cheese bread ring.

After the bread comes out of the oven, the first thing my family wants to do is to cut it and slather it with butter. With the cheese ring, slightly cool before you cut it, which rarely happens in our house and didn't happen this time as you can see. In fact, we almost ate it all, before I could get a picture.

I have fond memories of my mother making cheese toast for me as a little girl growing up, and this bread reminds me of the wonderful taste of melted cheese against the soft bread and the edges toasted. This bread is great served as an appetizer or alongside a big bowl of stew or soup.

Cheddar and Gruyere Cheese Bread Ring

• 2 cups cheddar cheese, shredded
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup Gruyere cheese, shredded
• 3 eggs, slightly beaten
• 2 teaspoons coarse ground black pepper
• 1/4 dough recipe of Basic Potato Bread

Preheat oven to 375 degrees F. In a medium bowl, mix cheeses, eggs, and pepper until mixed well; set aside. 

On a lightly floured surface, knead dough until all air is removed. 

Roll dough into a 10-inch x 13-inch rectangle. 

Spread cheese mixture over dough coming to 1/2 inch of the edges. Starting at the long side, tightly roll up, pinching seam to seal. 

To form a ring, take each end and overlap into each other forming a ring. Place bread ring in a well- greased spring form pan. 

Let rise until double in a warm place. Usually about 45-60 minutes. 

Bake for about 40-45 minutes. Cool slightly before cutting.