Photo by Melody

Dave's Garden Cookbook: Cheese Braid Bread

The 2001 Dave's Garden Cookbook

Cheese Braid Bread

By CoCo

Category: Breads, rolls, and pastries

3-4 1/2 cups all-purpose flour,divided
2 pkg. yeast
1 1/2 cups milk
2 Tbs. sugar
1 1/2 t. salt
1 egg (room temperature)
2 cups shredded sharp chedder cheese (8oz)
1 egg yolk, lightly beaten
1 Tbs. cold water
1-2 tsp. poppy seed

Grease 2 baking sheets.
On large bowl, combine 2 cups of the flour and yeast.
Heat milk,sugar and salt until warm (115-120 deg.);stirring to dissolve sugar. Add to flour mixture along with egg and cheese.With electric mixer on low,beat about 1 minute,scraping sides of bowl occasionally. Beat 3 minutes on high.
By hand, stir in remaining 1 1/2 - 2 cups of flour to make a stiff dough.Turn dough onto a lightly floured surface and knead until smooth, about 8 minutes,adding additional flour as needed. Shape into a ball.
Place in a large greased bowl,turning to grease top. Cover with a clean kitchen towel.Let rise in a warm draft-free place until doubled, about 1 1/2 - 2 hours.
Divide dough into 6 pieces. Cover, let rest 10 min. Roll each piece into a 15 in. rope. Place 3 ropes on each cookie sheet. Loosely braid ropes together,pinch ends to seal. Cover lightly with kitchen towel;let rise in warm,draft-free place until almost double, about 35-45 min.
Place the oven racks so they are in upper and lower middle positions.
Preheat oven to 375 deg.
Combine egg yolk and water.
Brush on each braid.
Sprinkle with poppy seeds.
Bake 20-25 minutes,switching baking sheet positions halfway through baking.
Cool. Slice into 12 slices.

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