Cheddar Cheese Twists

Posted in Yeast Bread, Cheese Breads on the February 18, 2008

Ingredient :

3 1/2 c Unbleached Flour,

6 oz Cheddar, Extra Sharp, Diced

1 c Water, Warm, 110-115 F

1 pk Active Dry Yeast, or

1 tb Active Dry Yeast, Bulk

1 1/2 ts Salt

1 ts Sugar

4 Eggs, Lg

3/4 c Butter, Room Temperature

1 tb Milk

2 tb Celery Seeds

Note : You can use up to 4 1/2 cups of flour in this recipe depending on the weather.

How To …
Pour warm water in a bowl and add the hot yeast. Stir to dissolve and let stand until light and puffed, about 5 minutes. Add 1 1/2 cup flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes more. Add butter to yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup flour and mix until, repeated until 4 eggs are used in place and enough flour has been added for make a soft sticky dough. Continue to beat with mixer or by hand until the dough is elastic and shiny and pulls it away from the side of the bowl. Stir in cheddar cheese by hand. Cover and let rise in warm place until draft free doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in refrigerator for at least 5 hours or even 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 it is soft and malleable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16 inches long. Braid ropes, starting in the middle and working toward each end. Pinch the edges to seal. Grease a large baking sheet and place the finished braid on one side of the leaf. Repeat with the dough refrigerated. In a small bowl, beat egg and milk together. Brush braids with the egg mixture and let the braid rise in a warm place, free from draft, until the dough in bulk, about 1 1/2 to 2 hours. Do not cover. At the midway point of the rising time, brush with egg mixture again. Preheat oven to 400 degrees F. When fully achieved, brush with egg mixture for the last time and sprinkle evenly with celery seeds. Bake for 40 minutes in preheated oven until a skewer or wooden pick inserted in the braided hair fate. Remove from oven and the baking sheet. Cool to room temperature on grid before slicing. This bread recipes could serve eight people.

2 Comments