Cheddar Braids
Submitted by mary51
Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.
YIELD
2 loavesPREP
30 minCOOK
40 minREADY
11 hrsThis is a project bread, and it’s worth every hour. A rich, egg-laden dough loaded with diced sharp cheddar gets braided into two gorgeous loaves, triple-brushed with egg wash for a deep golden sheen, and finished with celery seeds. The result is somewhere between brioche and a savory cheese bread.
Four eggs and ¾ cup of butter go into this dough, making it exceptionally soft and sticky. The overnight refrigeration is doing critical structural work. Cold dough firms up the butter, making it workable enough to braid without tearing. Don’t try to skip this step or you’ll be wrestling with a gooey mess.
Stir the cheese in by hand after the dough is glossy and elastic. The mixer would crush the diced cheddar into paste, and you want distinct pockets of melted cheese throughout the finished loaf.
Braid from the center outward for the most even shape. Pinch the ends well, because loose ends unravel during the final rise.
Kitchen Tips
- Use room-temperature eggs and butter; cold ingredients slow the yeast and extend rise times
- Three coats of egg wash build up a lacquered, bakery-quality crust
- Test doneness with a wooden skewer, not just color; the interior needs to be fully baked to avoid a doughy center
- Cool completely before slicing or the crumb will be gummy
Variations
- Use smoked Gouda or Gruyère instead of cheddar for a different cheese profile
- Swap celery seeds for poppy seeds or everything bagel seasoning
- Add 2 tablespoons of fresh rosemary to the dough for a cheddar-rosemary braid
Ingredients
Directions
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 1½ 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 ½ 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 1½ 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 1½ to 2 hours.
Do not cover. Midway through the rising time, brush with the egg mixture again.
Preheat the oven to 400℉ (200℃).
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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