Prep 3 hrs
Cook 35 mins
This is truly a family favorite. My mother would make it whenever she came for a visit. It makes fabulous toast with lots of butter. It's also wonderful with BLT's, or any sandwich, hot or cold. It is worth the effort!
- 7 cups unsifted flour
- 1 tablespoon salt
- 2 tablespoons yeast
- 1 cup plain yogurt
- 1⁄2 cup water
- 2 tablespoons butter
- 6 eggs
- 2 cups extra-sharp cheddar cheese
- 2 teaspoons milk
- 1 teaspoon sugar
- Mix 1 1/2 cups flour, salt, sugar and undissolved dry yeast in a large mixer bowl.
- Combine yogurt, water and butter in a saucepan.
- Heat over low heat until liquids are very warm (120-130^F).
- Gradually add yogurt mixture to dry ingredients in bowl and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Beat eggs.
- Reserve 1 T of beaten eggs for topping.
- Add remaining eggs, 1 cup flour, and 1 1/2 cups cheese to mixer bowl.
- Beat at high speed to make a stiff dough.
- Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
- Place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place free from drafts, until doubled in bulk, about an hour.
- Punch dough down.
- Turn onto a lightly floured board and divide in half; divide each half into 3 equal pieces.
- Shape each piece into a 12 inch rope.
- Braid 3 ropes together.
- Pinch ends together to seal and place in a greased 9x5x3 inch loaf pan.
- Repeat with remaining 3 ropes.
- Cover and let rise in a warm place, free from drafts, until doubled in bulk again, about 1 hour.
- Combine reserved tablespoon of beaten egg with milk.
- Brush over loaves.
- Sprinkle with remaining 1/2 cup cheese.
- Bake in preheated 375 degree oven 30 to 35 minutes or until done.
- I always check the temperature of any yeast bread that I make with an instant read thermometer.
- It should be about 205^F.
- Remove from pans and cool on wire rack.
The taste of this bread is worth 5 stars, but the directions were a little confusing for me. I was in a hurry and didn't read through it all first, so after step 7, I had no idea when to add the rest of the flour, because it wasn't mentioned again in the instructions. After talking to my mom, I just went ahead and added it in before kneading. Also, i would recommend covering the bread for at least half of the baking time, because it got a little darker than i would have liked. Besides all of that, it was pretty good, nice texture with a light cheesy taste.