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Ingredientes
- 1 c. water; hot, 110-115 deg. f.
- 1 pkg active dry yeast
- 3 1/2 c. c. unbleached flour
- 1 tsp. sugar
- 1 1/2 tsp. salt
- 3/4 c. butter, room temperature
- 4 Large eggs, room temperature
- 6 ounce extra sharp cheddar, diced
- 1 egg
- 1 Tbsp. lowfat milk
- 2 Tbsp. celery seeds
Direcciones
- * You can use up to 4 1/2 c. of flour in this recipe depending on the weather.
- Pour the hot water into a hot bowl and add in the yeast.
- Stir to dissolve then let stand till light and puffed, about 5 min.
- Add in 1 1/2 c. of the flour, sugar and salt.
- Beat with an electric mixer on the lowest speed for 1 minute.
- Beat on medium speed for 2 min longer. Add in the butter to the yeast mix and beat for another 1 minute.
- On the lowest speed on the mixer, beat in 1 egg and 1/2 c. of flour till well blended, repeating till the 4 Large eggs are used up and sufficient flour has been added to make a soft sticky dough.
- Continue to beat with the mixer or possibly by hand, till 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 hot place free from drafts till doubled in bulk, about 2 1/2 to 3 hrs.
- When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hrs or possibly better, overnight.
- Remove the dough from the refrigerator. Divide in half and cover and chill the second ball of dough.
- Knead the remaining ball of dough on a lightly floured surface till 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. Healthy 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 lowfat milk together. Brush the braids with the egg mix and let the braids rise in a hot place, free from drafts, till dough in bulk, about 1 1/2 to 2 hrs. Don't cover.
- Midway through the rising time, brush with the egg mix again.
- Preheat the oven to 400 degrees F. When fully risen, brush with the egg mix for a final time and sprinkle proportionately with the celery seeds.
- Bake for 40 min in the preheated oven till a wooden skewer or possibly pick inserted in the braid comes out dry.
- Remove from the oven and from the baking sheet. Cold to room temperature, on wire racks, before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 12 servings | |
| Calories 328 | |
| Calories from Fat 166 | 51% |
| Total Fat 18.87g | 24% |
| Saturated Fat 10.99g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 493mg | 21% |
| Potassium 112mg | 3% |
| Total Carbs 29.25g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.76g | 1% |
| Protein 10.41g | 17% |
