Title: Cheddar Braids
Categories: Bread
Yield: 8 Servings
| 1 | c | Water; warm, 110-115 deg. f. |
| 1 | ts | Active dry yeast; bulk |
| 1 | ts | Sugar |
| 3/4 | c | Butter; room temperature |
| 6 | oz | Cheddar; extra sharp, diced |
| 1 | ts | Milk |
| 1 | pk | Active dry yeast; or |
| 3 1/2 | c | Unbleached flour; * |
| 1 1/2 | ts | Salt |
| 4 | | Eggs; lg, room temperature |
| 1 | | Egg; lg |
| 2 | ts | Celery seeds |
* You can use up to 4 1/2 cups of flour in this recipe depending on the
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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.