Cheddar Braids

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8
  • About This Recipe

    “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. “

    Ingredients

  • 1cupwater, warm, 110-115 Deg. F.
  • 1packet active dry yeast or 2 1/4 teaspoonsactive dry yeast
  • 3 1/2 cupsunbleached flour
  • 1teaspoonsugar
  • 1 1/2 teaspoonssalt
  • 3/4 cupbutter, room temperature
  • 4largeeggs, room temperature
  • 6ouncescheddar cheese, extra sharp, Diced
  • 1egg
  • 1tablespoonmilk
  • 2tablespoonscelery 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.
  • Reviews