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
3 Ways to Make Jalapeño Cheddar Cheese Bread | Doughvember
3 Ways to Make Jalapeño Cheddar Cheese Bread is our next Doughvember recipe! This delicious jalapeno cheddar bread is a beautiful jalapeño cheese bread for 3 lovely additions to your table.
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Jalapeño Cheddar Cheese Bread Recipe:
White Bread:
1 cup + 1 Tablespoon of warm water
2 Tablespoons of sugar
1 Tablespoon of yeast
2 Tablespoons of butter
1.5 teaspoons of salt
3 cups of white all-purpose flour
In a mixing bowl, add all ingredients EXCEPT flour.
Stir with a fork to incorporate.
Add two cups of flour.
Mix well.
Add third cup of flour, a little at time (you may need a bit more or a bit less flour, depending on your climate and environment).
Cover and let rise until doubled in size (approximately one hour).
Toppings/fillings:
Jalapeño peppers, chopped
Cheddar cheese, shredded or grated
Shape dough to your liking, fill with chopped jalapeños and cheddar cheese to taste, bake in a 350-degree oven until lightly browned (10-30 minutes depending on the size of your loaf), coat with melted butter, enjoy!
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Jalapeno Cheddar Challah Bread
This video is about My Movie
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
3 steps and the appetizer is ready! Puff pastry rolls, with cream cheese, for any event.
Ingredients:
puff pastry - 600 g (21.16 oz)
cheese cream - 300 g (10.6 oz)
garlic - 2 cloves
feta cheese - 200 g (7 oz)
pressed cheese - 100 g (3.5 oz)
parsley - 20 g (0.7 oz)
eggs - 1 piece
pressed cheese - 50 g (1.76 oz)
Tray size 30 X 40 cm (12 x 16 in)
IN THE OVEN 180 °C (356 °F) /25 minutes
for the sauce:
yolks - 4 pieces
melted butter - 100 g (3.5 oz)
lemon juice - 20 ml (0.7 fl oz)
milk - 50 ml (⅕ cup)
OVER LOW FIRE 2 minutes
spicy paprika - 2 g (0.07 oz)
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Easy braid for a jalapeño cheddar challah ????️???????? #challah #bread #kosher #baking
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!