Source of Recipe
Master Chef Don's 2008 Collection
Yield: 2 loaves
Baking Time: 40 minutes
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rising; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
**To make round loaves: Divide dough in half. Form each half into 8-inch round ball; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with egg white mixture. With sharp knife, cut 2-inch "X", about 1/2-inch deep, on top of each round loaf. Cover; let rise and bake as directed.
Categories: Appetizers/ Snacks, Yeast Bread
Recipe Link: RecipeCircus.com/recipes/MasterChefDon
List of Ingredients
7 1/4 cups all-purpose flour (7 1/4 to 7 3/4 cups)
1/3 cup sugar
2 packages Active Dry Yeast, *see notes
1 teaspoon salt
2 cups water
2/3 cup milk
3 cups shredded sharp Cheddar cheese (3/4 pound)
1 egg white with 1 teaspoon water, beaten
1. In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast and salt. Heat water and milk until liquids are hot to touch, 125 to 130ºF. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add cheese and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough.
2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down.
To make braided loaves:**(see notes)
Divide dough into 6 equal pieces. Roll each piece into 16-inch rope. Braid 3 ropes together, pinching ends to seal. Place in greased 9- × 5- × 3-inch loaf pan. Repeat with 3 remaining ropes. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.