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Cheddar Braids recipe

Golden loaves of braided cheddar cheesebread, beautiful to look at, even more beautiful to eat.

Recipe: Cheddar Braids

1 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons activedry yeast
1 1/2 cups all-purpose or bread flour
1 teaspoon granulated sugar
1 1/2 teaspoons salt
3/4 cup butter, softened
4 large eggs
1/2 cup all-purpose or bread flour
6 ounces cheddar cheese, diced
1 large egg
1 teaspoon milk
2 teaspoons celery seed

  • In a large bowl, combine warm water andyeast; stir to dissolve then let stand about 5 minutes.
  • Add 1 1/2 cups flour, sugar, and salt.Beat with an electric mixer on the lowest speed for 1 minutethen beat on medium speed for 2 minutes. Add softened butterand continue to beat while adding 4 eggs, one at a time, andremaining flour to make a soft, sticky dough. Continue to beatuntil the dough is glossy and elastic and pulls away from theside of the bowl.
  • Stir in diced cheddar cheese by hand.Cover and let rise in a warm place until doubled in bulk, about2 1/2 to 3 hours.
  • Punch down and place in the refrigeratorovernight.
  • Divide the dough in half and knead ona lightly floured surface until soft. Divide each dough halveinto 3 equal parts and roll each piece into a rope 12 to 16-incheslong. Braid the ropes, starting in the middle and working towardeach end. Pinch the ends together to seal.
  • Grease a large baking sheet and placethe finished braid on one side of the sheet. Repeat.
  • In a small bowl beat together one eggand milk.
  • Brush the braids with the egg mixtureand let rise in a warm place until dough doubles in bulk, about1 1/2 to 2 hours. Do not cover. Midway through brush with theegg mixture again.
  • Preheat the oven to 400°F (205°C).
  • When fully risen, brush with the egg mixtureand sprinkle evenly with celery seed.
  • Bake for 40 minutes or until the centeris firm. Remove from the baking sheet and cool on wire racks.

    Makes 2 braided loaves.

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