Golden loaves of braided cheddar cheesebread, beautiful to look at, even more beautiful to eat.
Recipe: Cheddar Braids
1 cup warm water
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.
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
Makes 2 braided loaves.
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