Side Pannel
Cheddar Braids
Ingredients List
- 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 Eggs; Lg, Room Temperature
- 6 oz Cheddar; Extra Sharp, Diced
- 1 Egg; Lg
- 1 tb Milk
- 2 tb Celery Seeds
Directions
* You 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
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest
speed for 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
speed on the mixer, beat in 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
place free from drafts until doubled in bulk, about 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
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 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
dough in bulk, about 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.
weather.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Pour the warm water into a warm bowl and add the yeast. Stir to dissolve
then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of
the flour, sugar and salt. Beat with an electric mixer on the lowest
speed for 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
speed on the mixer, beat in 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
place free from drafts until doubled in bulk, about 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
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 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
dough in bulk, about 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.
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