Directions:
- Place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
- Beat at medium speed for 2 minutes.
- Break the butter into small pieces and add it to the mixture. Beat one minute.
- Add the eggs one at a time and the rest of the flour. Beat thoroughly after each addition.
- Beat at medium speed for 10 minutes. You may have to scrape the dough down off the sides of the bowl from time to time.
- Stir the cheese into the dough and blend thoroughly.
- Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
- Do not stir down the dough. Place it in the refrigerator for at least 5 hours or overnight. This dough must be chilled before it can be worked.
- Take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. Place one on the counter and the other back in the bowl in the refrigerator.
- Divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
- Carefully roll the three pieces out to form long strands, 14-16 inches long. Be patient, as the dough will spring back a bit after each roll.
- When you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
- Place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
- Brush both loaves with the egg-milk glaze.
- Let the two doughs rise uncovered until doubled, 1-2 hours.
- Heat oven to 400F / 205°C This is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
- When ready to bake, give the loaves another brushing with the glaze.
- Bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
- Bake until the loaves are done, then carefully remove them from the oven. These loaves will be fragile until they cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 742.97 Kcal (3111 kJ) | ||
| Calories from fat | 382.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.5g | 65% | |
|---|---|---|---|
| Cholesterol | 243.99mg | 81% | |
| Sodium | 737.86mg | 31% | |
| Potassium | 191.71mg | 4% | |
| Total Carbs | 62.27g | 21% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 28.86g | 58% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4mg | 22% | |
| Calcium | 447.7mg | 45% | |
| Amount Per 100 g | |||
| Calories | 308.63 Kcal (1292 kJ) | ||
| Calories from fat | 158.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.66g | 65% | |
|---|---|---|---|
| Cholesterol | 101.36mg | 81% | |
| Sodium | 306.51mg | 31% | |
| Potassium | 79.64mg | 4% | |
| Total Carbs | 25.87g | 21% | |
| Sugars | 0.43g | 4% | |
| Dietary Fiber | 0.8g | 8% | |
| Protein | 11.99g | 58% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.6mg | 22% | |
| Calcium | 186mg | 45% | |
* 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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