---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cheddar Braids
  Categories: Breads, Cheese/eggs
       Yield: 8 servings
  
       1 c  Water; Warm, 110-115 Deg. F.      3/4 c  Butter; Room Temperature
       1 pk Active Dry Yeast; OR                4 ea Eggs; Lg, Room Temperature
       1 tb Active Dry Yeast; Bulk              6 oz Cheddar; Extra Sharp, Diced
   3 1/2 c  Unbleached Flour; *                 1 ea Egg; Lg
       1 ts Sugar                               1 tb Milk
   1 1/2 ts Salt                                2 tb 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 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.
  
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