Anonymous Fri Oct 07 16:37:23 2005

1 c Water; warm, 110-115 deg. f.

1 t Active dry yeast; bulk

1 t Sugar

3/4 c Butter; room temperature

6 oz Cheddar; extra sharp, diced

1 t Milk

1 pk Active dry yeast; or

3-1/2 c Unbleached flour; *

1-1/2 t Salt

4 ea Eggs; lg, room temperature

1 ea Egg; lg

2 t Celery seeds

* You can use up to 4 1/2 cups of flour in this recipe depending on the

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++++ 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 an

d 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.