Cheddar Braids
photo by mianbao
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 236.59 ml water, warm, 110-115 Deg. F.
- 1 packet active dry yeast or 11.09 ml active dry yeast
- 828.06 ml unbleached flour
- 4.92 ml sugar
- 7.39 ml salt
- 177.44 ml butter, room temperature
- 4 large eggs, room temperature
- 170.09 g cheddar cheese, extra sharp, Diced
- 1 egg
- 14.79 ml milk
- 29.58 ml celery seeds
directions
- 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.
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Reviews
-
I did this in my bread machine on manual. Put yeast in bottom then added flour, salt, sugar. I only used 2 eggs and 1/2 stick butter. I waited until bread machine kneaded then dough raised then bread machine kneaded again. Then I divided dough and rolled out dough into rectangle. That's when I added cheese and then rolled up cinnamon roll style. I folded rope and twisted twice and tucked it in slightly oiled bread pan. I let dough rise again. I reduced temp to 350 and baked until done in 1/2 hour. I never had to put in fridge. EASY and delicious!
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<p>Have received a lot of good recipes from this site.</p>