Recipe by Normaone
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!
Top Review by 89240
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.
- 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
Directions See How It's Made
- 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.