Это предварительный просмотр рецепта "Cheddar Braids".

Рецепт Cheddar Braids
by CookEatShare Cookbook

Cheddar Braids
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 12

Ингредиенты

  • 1 c. water; hot, 110-115 deg. f.
  • 1 pkg active dry yeast
  • 3 1/2 c. c. unbleached flour
  • 1 tsp. sugar
  • 1 1/2 tsp. salt
  • 3/4 c. butter, room temperature
  • 4 Large eggs, room temperature
  • 6 ounce extra sharp cheddar, diced
  • 1 egg
  • 1 Tbsp. lowfat milk
  • 2 Tbsp. celery seeds

Инструкции

  1. You can use up to 4 1/2 c. of flour in this recipe depending on the weather.
  2. Pour the hot water into a hot bowl and add in the yeast.
  3. Stir to dissolve then let stand till light and puffed, about 5 min.
  4. Add in 1 1/2 c. of the flour, sugar and salt.
  5. Beat with an electric mixer on the lowest speed for 1 minute.
  6. Beat on medium speed for 2 min longer. Add in the butter to the yeast mix and beat for another 1 minute.
  7. On the lowest speed on the mixer, beat in 1 egg and 1/2 c. of flour till well blended, repeating till the 4 Large eggs are used up and sufficient flour has been added to make a soft sticky dough.
  8. Continue to beat with the mixer or possibly by hand, till the dough is glossy and elastic and pulls away from the side of the bowl.
  9. Stir in the cheddar cheese by hand. Cover and let rise in a hot place free from drafts till doubled in bulk, about 2 1/2 to 3 hrs.
  10. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hrs or possibly better, overnight.
  11. Remove the dough from the refrigerator. Divide in half and cover and chill the second ball of dough.
  12. Knead the remaining ball of dough on a lightly floured surface till soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long.
  13. Braid the ropes, starting in the middle and working toward each end. Healthy pinch the ends together so seal them.
  14. 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 lowfat milk together. Brush the braids with the egg mix and let the braids rise in a hot place, free from drafts, till dough in bulk, about 1 1/2 to 2 hrs. Don't cover.
  15. Midway through the rising time, brush with the egg mix again.
  16. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mix for a final time and sprinkle proportionately with the celery seeds.
  17. Bake for 40 min in the preheated oven till a wooden skewer or possibly pick inserted in the braid comes out dry.
  18. Remove from the oven and from the baking sheet. Cold to room temperature, on wire racks, before slicing.