Cheddar braids are a delicious braided bread that combines the softness of a fluffy dough with the intense and characteristic flavor of cheddar cheese. This type of bread has its roots in European baking, where braided doughs have been a symbol of celebration and family unity. In Latin America, although they are not always found under the exact name "cheddar braids," similar variants are enjoyed in various countries.
In Mexico, for example, this type of bread can be found under the category of filled or braided breads with cheese, while in Argentina and Chile, braided breads are often accompanied by local cheeses and have a strong presence in home cooking. In Colombia and Venezuela, the preparation of sweet or savory braided breads, which may include similar ingredients, is common. Regardless of the name or variation in each country, cheese braids like cheddar are appreciated for their balance of texture and flavor, making them perfect for breakfasts, snacks, or side dishes.
How to Make Cheddar Braids
Ingredients:
Water, active dry yeast, unbleached flour, sugar, salt, butter, eggs, cheddar cheese, egg, milk, celery seeds.
Pour the warm water into a warm bowl and add the yeast.
Stir to dissolve and let it rest until it becomes light and frothy, approximately 5 minutes.
Add 1 1/2 cups of flour, sugar, and salt.
Beat with an electric mixer on the lowest speed for 1 minute.
Beat on medium speed for 2 more minutes.
Add the butter to the yeast mixture and beat for 1 more minute.
On the lowest speed of the mixer, beat in 1 egg and 1/2 cup of flour until well combined, repeating until all 4 eggs are used and enough flour is added to form a smooth, sticky dough.
Continue beating with the mixer or by hand until the dough is shiny, elastic, and pulls away from the sides of the bowl.
Incorporate the cheddar cheese by hand.
Cover and let it rise in a warm, draft-free place until doubled in size, approximately 2 1/2 to 3 hours.
When the dough has doubled in size, punch it down to de-gas and place it in the refrigerator for at least 5 hours or preferably overnight.
Remove the dough from the refrigerator.
Divide it in two and cover it; store the second ball of dough in the refrigerator.
Knead the remaining ball of dough on a lightly floured surface until it is smooth and pliable.
Divide the dough into 3 equal parts and roll each piece into a 30 to 40 cm long rope.
Braid the ropes, starting from the center and working towards each end.
Pinch the ends together to 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 together the egg and milk.
Brush the braids with the egg mixture and let them rise in a warm, draft-free place until the dough has doubled in size, approximately 1 1/2 to 2 hours.
Do not cover.
Halfway through the rising time, brush again with the egg mixture.
Preheat the oven to 400 degrees Fahrenheit.
When it has fully risen, brush one last time with the egg mixture and sprinkle evenly with celery seeds.
Bake for 40 minutes in the preheated oven until a wooden skewer inserted into the braid comes out dry.
Remove from the oven and from the baking sheet.
Let it cool to room temperature on wire racks before slicing.
