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Recipe Name: Cheddar Braids Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 8

1 Cup(s) Water, Warm 110-115 deg. F.
1 Active Dry Yeast, OR
1 Tablespoon(s) Active Dry Yeast, Bulk
3 1/2 Cup(s) Unbleached Flour, *
1 Teaspoon(s) Sugar
1 1/2 Teaspoon(s) Salt
3/4 Cup(s) Butter, room temperature
4 Eggs, Lg Room Temperature
6 Ounce(s) Cheddar, Extra Sharp Diced
1 Egg, lg
1 Tablespoon(s) Milk
2 Tablespoon(s) Celery seeds
1 1/2 Cup(s) ps of the flour, sugar and salt. Beat with an electric mixer
You can use up to 4 1/2 cups of flour in this recipe depending on the
+++ 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
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. File

Nutrition (calculated from recipe ingredients)
Calories: 361
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 45.9mg
Sodium: 443mg
Potassium: 89.1mg
Carbohydrates: 43g
Fiber: 1.7g
Sugar: <1g
Protein: 6.2g

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