1 pkg. dry yeast
2 to 2 1/2 c. flour
3/4 c. milk
2 tbsp. butter
1 tsp. salt
1 c. shredded Cheddar cheese
1 egg
1 clove minced garlic
1/4 c. butter
1 tbsp. parsley
1/4 tsp. tarragon
1 beaten egg

Combine yeast and 1 cup flour. Heat milk, 2 tablespoons butter, and salt until warm, no more than 130 degrees. Add yeast mixture along with 1/2 cup cheese and 1 egg. Beat at low speed with mixer for 30 seconds, scraping bowl. Beat 3 minutes on high. By hand, stir in as much of remaining flour as possible. Knead in enough to make a stiff dough that is smooth and elastic. Cover and let rise until double in bulk, about 1 1/2 hours.

To prepare filling, saute butter and herbs. Punch down dough and let rest 10 minutes. Roll into a rectangle, brush with butter and herb filling; sprinkle on remaining cheese.

Roll in jelly roll fashion, starting at the long side. Pinch ends to seal. Cut roll in half lengthwise. Place side by side with cut edges up and braid. Moisten ends and seal. Shape into ring and place in baking sheet; cover.

Let rise until doubled, about 1 hour. Bake at 350 degrees for 25 minutes. Brush with beaten egg and bake another 5 minutes.