Cheddar Braids

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  • Total Time 220 min Ico-add
  • Yield 2 Loaves
  • Level Medium

One of the more interesting forms of bread is the braid loaf. These cheddar braids take a little extra effort but are wonderfully light with great flavor.
 

Ingredients

  • For the dough:
  • 1 cup warmed water (105 to 115 degrees f)
  • 1 packet active dry yeast
  • 3 1/2 cups all purpose flour
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup butter, room temperature
  • 4 large eggs, room temperature
  • 6 ounces cheddar cheese, diced
  • For brushing the tops:
  • 1 large egg
  • 1 tablespoon milk
  • 2 tablespoons celery seeds
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Directions

  1. 1. Pour the warmed water into a bowl, add the yeast and a pinch of sugar. Stir to dissolve; cover and let stand until light and puffed, about 10 minutes.
  2. 2. Combine 1 1/2 cups flour, the sugar, salt and bloomed yeast. Beat with an electric mixer on the lowest speed for one minute. Beat on medium speed for two minutes longer. Add the butter and beat for another one minute.
  3. 3. On the lowest speed on the mixer, beat in one egg and 1/2 cup of flour until well blended, repeating until all of the eggs are used up and enough flour has been added to make a soft sticky dough.
  4. 4. 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.
  5. 5. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about one hour.
  6. 6. Punch down the dough and knead it on a floured surface until you have a solid but elastic dough. Place it in the refrigerator for at least one hour.
  7. 7. Remove the dough from the refrigerator. Divide the dough in half and put one half back in the refrigerator until needed.
  8. 8. Divide the half you are working with into three 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 to seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough.
  9. 9. 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 doubled in bulk, about one hour. Do not cover. Midway through the rising time, brush with the egg mixture again.
  10. 10. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Preheat the oven to 400 degrees F and bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out clean.
  11. 11. Remove from the oven and let cool on wire racks.