Crusty Cheddar Bread

Title: Crusty Cheddar Bread
Categories: Breads, Cheese, Yeast bread
Servings: 4
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; *
1 tb Sugar 1 1/4 ts Salt
1 Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,*
1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated
* The cottage cheese should be the small curd kind at room temperature. **
You can use up to an extra 1/4 cup of flour in this recipe depending on
the weather.
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Sprinkle the yeast over the warm water and let stand 5 minutes. Gently
stir to completely dissolve. With an electric mixer, blend the softened
yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2
cup portions to form a stiff but light dough and let rise in a warm place
until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the
dough down, then add 1 cup of the grated cheddar cheese. Turn into the
buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in
size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or
until golden brown. Brush the top with butter.

Cheddar Braids

Title: Cheddar Braids
Categories: Breads, Cheese, Yeast bread
Servings: 8

1 c Water; Warm, 110-115 Deg. F. 1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk 3 1/2 c Unbleached Flour; *
1 ts Sugar 1 1/2 ts Salt
3/4 c Butter; Room Temperature 4 Eggs; Lg, Room Temperature
6 oz Cheddar; Extra Sharp, Diced 1 Egg; Lg
1 tb Milk 2 tb Celery Seeds
* You can use up to 4 1/2 cups of flour in this recipe depending on the
weather.
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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 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.

Cheddar Bread Ring

Categories: Cheese, Breads, Yeast bread
Servings: 4
2 3/4 c Bread Flour 2 tb Sugar; Granulated
1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk
3/4 ts Salt 1 c Milk
2 tb Butter 1 1/2 c Cheddar; Sharp, Shredded
Butter
NOTE: You can use Unbleached All-Purpose flour in this recipe and up to
3 cups total.
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Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt
thoroughly in a large bowl. Heat the milk and butter together until very
warm (115-125 degrees F.). Gradually add to the dry ingredients and beat
at medium speed on an electric mixer for 2 minutes, scraping the bowl
occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes
on high speed on the mixer, scraping the bowl occasionally. Stir in enough
additional flour to make a stiff but light dough. Turn the dough out onto
a lightly floured surface and knead until smooth and elastic, 5 to 8
minutes. Place in a greased bowl, turning once to grease the top. Cover
with a dishtowel that has been soaked in hot water and then wrung out until
almost dry. Let rise in a warm place until doubled in bulk, about 1 hour.

Punch the dough down and turn out on a lightly floured surface and shape
into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring
mold, pinching the ends together. Cover and let rise in warm place until
nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350
degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For
a softer crust, brush with melted butter while still hot. Crust will become

crisp when cool if you do not.