Prep 0 mins
Cook 0 mins
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.
- 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
- Pour the warm water into a warm bowl and add the yeast.
- Stir to dissolve then let stand until light and puffed, about 5 minutes.
- Add 1 1/2 cups of the flour, sugar and salt.
- Beat with an electric mixer on the lowest speed for 1 minute.
- Beat on medium speed for 2 minutes longer.
- Add the butter to the yeast mixture and beat for another 1 minute.
- On 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.
- Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl.
- Stir in the cheddar cheese by hand.
- Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
- When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight.
- Remove the dough from the refrigerator.
- Divide in half and cover and refrigerate the second ball of dough.
- Knead the remaining ball of dough on a lightly floured surface until soft and pliable.
- Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long.
- Braid the ropes, starting in the middle and working toward each end.
- Pinch the ends together so seal them.
- Grease a large baking sheet and place the finished braid on one side of the sheet.
- Repeat with the refrigerated dough.
- In a small bowl beat the egg and milk together.
- Brush 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.
- Do not cover.
- Midway through the rising time, brush with the egg mixture again.
- Preheat the oven to 400 degrees F.
- When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds.
- Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry.
- Remove from the oven and from the baking sheet.
- Cool to room temperature, on wire racks, before slicing.