Cheese Bread Braids

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  • Makes: 48 servings
  • Makes: 3 braids, 18 servings each
  • Prep: 30 mins
  • Rise: 2 hrs
  • Bake: 20 mins 375°F

Cheese Bread Braids

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Directions

  1. In a large mixing bowl combine 3 cups of the flour and the yeast. In a medium saucepan heat milk, sugar, butter, and salt just until warm (115 degrees F to 120 degrees F) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs and cheese. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball; place in greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (about 1 hour).
  2. Punch dough down; divide into thirds. Cover and let rest 10 minutes. Divide each third into 3 portions. Roll portions into 15-inch ropes. Line up 3 ropes on a greased baking sheet. Braid loosely from center to each end. Pinch ends; tuck under. Repeat with remaining dough. Cover; let rise until slightly more than doubled (about 1 hour). Bake in a 375 degree F oven about 20 minutes or until brown. Cool on wire racks. Makes 3 braids (48 servings).

From the Test Kitchen

After kneading, divide dough into thirds. Form each portion into a ball. Wrap in clear plastic wrap; transfer to freezer bags. Seal, label, and freeze up to 3 months. To serve, let dough stand in freezer bags at room temperature about 2-1/2 hours or until thawed (or thaw overnight in refrigerator). Shape, let rise and bake as above.

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Nutrition Facts (Cheese Bread Braids)

  • Per serving:
  • 101 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 22 mg chol. ,
  • 98 mg sodium ,
  • 14 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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