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Chili Cheese Ring
Experiment with different types of cheese if you'd like.
1-1/2 to 2 hours
30 to 40 minutes
1/2 cup warm water (100° to 110°F)
2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
2 tablespoons sugar
1/4 cup butter OR margarine, softened
1 can (10 ounces) tomatoes with green chilies
3-1/2 to 4 cups bread flour
1/2 teaspoon salt
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1-1/2 cups (6 ounces) shredded pepper Jack cheese
Combine water, yeast and sugar in a small bowl or measuring cup; let stand 5 to 10 minutes, until foamy.
Combine butter, egg, tomatoes, 2 cups flour, salt and the yeast mixture in a large mixing bowl. Mix at medium speed of electric mixer until blended. Add enough remaining flour to make a soft dough.
Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 45 to 60 minutes.
Punch dough down; divide into 2 equal parts. Roll into a 15 x 9-inch rectangle. Sprinkle half the cheddar and half the Jack cheese on each. Roll up from long side, jelly roll style. Pinch seams to seal.
Place in a greased 9-inch cake pan or pie plate; join ends together to form a ring. Cut 1/4-inch deep slashes on the top of each ring, about 1 inch apart. Repeat with second ring. Cover and let rise until doubled, about 45 to 60 minutes.
Bake in preheated 350°F oven for 30 to 40 minutes, until golden.
Can serve with nacho cheese sauce or salsa for dipping.