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  1. -- Recipe Extracted from Meal-Master (tm) v6.14 --

  2. Title: Cheddar Braids

  3. Categories: Breads Cheese Yeast bread Servings: 8

  4. 1 c Water; Warm,

  5. 110-115 Deg. F.

  6. 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk

  7. 3 1/2 c Unbleached Flour;

  8. 1 ts Sugar

  9. 1 1/2 ts Salt

  10. 3/4 c Butter; Room Temperature

  11. 4 ea Eggs; Lg, Room Temperature

  12. 6 oz Cheddar; Extra Sharp, Diced

  13. 1 ea Egg; Lg

  14. 1 tb Milk

  15. 2 tb Celery SeedsYou can use up to

  16. 4 1/2 cups of flour in this recipe depending on the

  17. weather.

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

  19. 5 minutes. Add

  20. 1 1/2 cups of

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

  22. 1 minute. Beat on medium speed for 2 minutes longer. Add the

  23. butter to the yeast mixture and beat for another 1 minute. On the lowest

  24. 1 egg and 1/2 cup of flour until well blended,

  25. repeating until the 4 eggs are used up and enough flour has been added to

  26. make a soft sticky dough. Continue to beat with the mixer or by hand,

  27. until the dough is glossy and elastic and pulls away from the side of the

  28. bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm

  29. 2 1/2 to 3 hours.

  30. When the dough has doubled in bulk, punch down and place in the

  31. refrigerator for at least 5 hours or better, overnight. Remove the dough

  32. from the refrigerator. Divide in half and cover and refrigerate the

  33. second ball of dough. Knead the remaining ball of dough on a lightly

  34. floured surface until soft and pliable. Divide the dough into 3 equal

  35. 12 to 16-inches long. Braid the

  36. ropes, starting in the middle and working toward each end. Pinch the ends

  37. together so seal them. Grease a large baking sheet and place the finished

  38. braid on one side of the sheet. Repeat with the refrigerated dough. In a

  39. small bowl beat the egg and milk together. Brush the braids with the egg

  40. mixture and let the braids rise in a warm place, free from drafts, until

  41. 1 1/2 to 2 hours. Do not cover. Midway through the

  42. rising time, brush with the egg mixture again. Preheat the oven to 400

  43. degrees F. When fully risen, brush with the egg mixture for a final time

  44. and sprinkle evenly with the celery seeds. Bake for 40 minutes in the

  45. preheated oven until a wooden skewer or pick inserted in the braid comes

  46. out dry. Remove from the oven and from the baking sheet. Cool to room

  47. temperature, on wire racks, before slicing. --


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