Directions:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.
- Punch dough down. Turn onto a floured surface; cover and let rest for 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope. Braid three ropes together. Pinch ends to seal. Repeat with remaining dough.
- Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
- Beat remaining egg; brush over braids. Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 793.48 Kcal (3322 kJ) | ||
| Calories from fat | 58.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 10% | |
|---|---|---|---|
| Cholesterol | 43mg | 14% | |
| Sodium | 346.21mg | 14% | |
| Potassium | 111.42mg | 2% | |
| Total Carbs | 157.58g | 53% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 17.66g | 35% | |
| Iron | 0.3mg | 2% | |
| Calcium | 79mg | 8% | |
| Amount Per 100 g | |||
| Calories | 236.14 Kcal (989 kJ) | ||
| Calories from fat | 17.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 10% | |
|---|---|---|---|
| Cholesterol | 12.8mg | 14% | |
| Sodium | 103.03mg | 14% | |
| Potassium | 33.16mg | 2% | |
| Total Carbs | 46.9g | 53% | |
| Sugars | 1.05g | 14% | |
| Dietary Fiber | 0.39g | 5% | |
| Protein | 5.26g | 35% | |
| Iron | 0.1mg | 2% | |
| Calcium | 23.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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