Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.11 Kcal (2060 kJ) | ||
| Calories from fat | 254.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.33g | 44% | |
|---|---|---|---|
| Cholesterol | 181.58mg | 61% | |
| Sodium | 619.27mg | 26% | |
| Potassium | 160.98mg | 3% | |
| Total Carbs | 43.52g | 15% | |
| Sugars | 0.63g | 3% | |
| Dietary Fiber | 2.08g | 8% | |
| Protein | 15.67g | 31% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.3mg | 24% | |
| Calcium | 218.2mg | 22% | |
| Amount Per 100 g | |||
| Calories | 301.48 Kcal (1262 kJ) | ||
| Calories from fat | 156.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.36g | 44% | |
|---|---|---|---|
| Cholesterol | 111.24mg | 61% | |
| Sodium | 379.38mg | 26% | |
| Potassium | 98.62mg | 3% | |
| Total Carbs | 26.66g | 15% | |
| Sugars | 0.39g | 3% | |
| Dietary Fiber | 1.27g | 8% | |
| Protein | 9.6g | 31% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 2.6mg | 24% | |
| Calcium | 133.7mg | 22% | |
* 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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