How To make Cheddar Braids
1 c Water; Warm, 110-115 Deg. F. 3/4 c Butter; Room Temperature
1 pk Active Dry Yeast; OR 4 ea Eggs; Lg, Room Temperature
1 tb Active Dry Yeast; Bulk 6 oz Cheddar; Extra
Sharp, Diced 3 1/2 c Unbleached Flour; * 1 ea Egg; Lg
1 ts Sugar 1 tb Milk
1 1/2 ts Salt 2 tb Celery Seeds
* 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 1 1/2 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 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. -----
How To make Cheddar Braids's Videos
I DONT LIKE RAMEN????????…
This Is How You Do It / Braided Bread and Buns
This how you do it! Simple yet elegant looking braided bread.
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Vanishing Cheddar Jalapeno Bread
I had every intention of sharing a recipe with ya'll that would last for days. I pictured a loaf of bread that would stretch out for several meals; then I remembered how good this bread is. Cheesy, spicy, rich, and soft; this bread is truly addictive. If you have more self control than our family it would make an incredible breakfast sandwich, pair wonderfully with any dinner, or satisfy that afternoon craving. Get Baking Yall!
Also, below is a link to a highly informative reference on turmeric from America’s Test kitchen! I can attribute most of the knowledge I have gathered from them!
Cheddar cheese bread recipe
Bacon Jalapeno Cheddar Braided Loaf - Advanced Sourdough
Bacon Cheddar Jalapeno Braided Loaf Recipe:
520 g flour (4 ⅛ cups)
240 g water (1 cup)
80 g milk (⅓ cup)
10 g salt (2 t)
50-150 g active starter
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12-16 slices bacon, fried crispy and crumbled
2 jalapenos, diced
2 cups cheddar cheese
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1 egg
1 tbsp water
1) Fry up bacon to crispy. Crumble and set aside.
2) Dice two jalapenos. Set aside.
3) Mix together flour, salt, water, milk, and active starter until shaggy dough forms
4) Turn out onto a counter and knead until the dough comes completely together, about two minutes
5) Make a well in the center and add the bacon; knead until it is incorporated
6) Repeat with half the cheese, the other half of the cheese, and lastly the jalapeño. NOTE: The dough will begin to feel dry during this process. Keep kneading until the dough is sticky once more. Alternatively, knead using a stand mixer.
7) Allow the dough to rise until it has increased in volume by at least 50% or passes the poke test, 4-12 hours
7a) Optionally, perform one set of stretch and folds 1-2 hours into bulk fermentation. Rest two-three more hours.
8) Divide the dough into three even sections
9) Roll out each section into a 12 inch long rope. Place the strands side-by-side on a piece of parchment paper or silicone baking mat.
10) Connect the tops of the strands, then braid. Tuck the ends under the loaf.
11) Let rest again until puffy (1-2 more hours)
12) Preheat oven to 425 F
13) Make the egg wash: Whisk one whole egg + 1 tbsp water until smooth
14) Brush the egg wash all over the loaf
15) Bake on preheated pizza stone or 9X13 baking sheet for 25-35 minutes, until the internal temperature reaches 190 F
16) Enjoy!