Cheddar Braids

Title: Cheddar Braids

Categories: Breads Cheese Yeast bread Servings: 8

1 c Water; Warm,

110-115 Deg. F.

1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk

3 1/2 c Unbleached Flour;

1 ts Sugar

1 1/2 ts Salt

3/4 c Butter; Room Temperature

4 ea Eggs; Lg, Room Temperature

6 oz Cheddar; Extra Sharp, Diced

1 ea Egg; Lg

1 tb Milk

2 tb Celery SeedsYou can use up to

4 1/2 cups of flour in this recipe depending on the

weather.

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve

5 minutes. Add

1 1/2 cups of

the flour, sugar and salt. Beat with an electric mixer on the lowest

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

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

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

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

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. --