1/1 Photo of Cheddar Braids
Adopted from Recipezaar, February 2005. I tried this for the first time Feb 20, '05. I used fresh yeast, did not wait until it bubbled, and did most of the mixing by hand, only using my mixer to mix in the butter well. Used 7 oz grated edam. Dough is soft and a little hard to work with, flavor is excellent, bread is very rich.
My Private Note
Units: US | Metric
- 1 cup water, warm, 110-115 Deg. F.
- 1 packet active dry yeast or 2 1/4 teaspoons active dry yeast
- 3 1/2 cups unbleached flour
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 3/4 cup butter, room temperature
- 4 large eggs, room temperature
- 6 ounces cheddar cheese, extra sharp, Diced
- 1 egg
- 1 tablespoon milk
- 2 tablespoons celery seeds
- 1Pour the warm water into a warm bowl and add the yeast.
- 2Stir to dissolve then let stand until light and puffed, about 5 minutes.
- 3Add 1 1/2 cups of the flour, sugar and salt.
- 4Beat with an electric mixer on the lowest speed for 1 minute.
- 5Beat on medium speed for 2 minutes longer.
- 6Add the butter to the yeast mixture and beat for another 1 minute.
- 7On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough.
- 8Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl.
- 9Stir in the cheddar cheese by hand.
- 10Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
- 11When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight.
- 12Remove the dough from the refrigerator.
- 13Divide in half and cover and refrigerate the second ball of dough.
- 14Knead the remaining ball of dough on a lightly floured surface until soft and pliable.
- 15Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long.
- 16Braid the ropes, starting in the middle and working toward each end.
- 17Pinch the ends together so seal them.
- 18Grease a large baking sheet and place the finished braid on one side of the sheet.
- 19Repeat with the refrigerated dough.
- 20In a small bowl beat the egg and milk together.
- 21Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours.
- 22Do not cover.
- 23Midway through the rising time, brush with the egg mixture again.
- 24Preheat the oven to 400 degrees F.
- 25When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds.
- 26Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry.
- 27Remove from the oven and from the baking sheet.
- 28Cool to room temperature, on wire racks, before slicing.
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Nutritional Facts for Cheddar Braids
Serving Size: 1 (164 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 494.7
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 16.5 g
- Cholesterol 184.6 mg
- Sodium 770.6 mg
- Total Carbohydrate 43.9 g
- Dietary Fiber 1.9 g
- Sugars 0.9 g
- Protein 15.7 g