How To make Cheddar Braids
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 ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ 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. -----
How To make Cheddar Braids's Videos
Brazilian Cheese Bread Recipe (Pão De Queijo)
This traditional Brazilian cheese bread (Pão De Queijo) is one of the easiest bread recipes I’ve ever made. If you are not familiar with this recipes, this bread is soft, fluffy and loaded with cheese. And it’s not only easy recipe but also gluten free (there is no wheat flour in this recipe).
Full written and printable recipe:
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Makes 16 bread rolls
Ingredients:
1 1/3 cups (170g) Tapioca flour
2/3 cup (160ml) Milk
1/3 cup (80ml) Oil
1 Egg, large
1/2 teaspoon Salt
2/3 cup (85g) Grated mozzarella cheese or any other cheese
1/4 cup (25g) Parmesan cheese, grated
Directions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl place tapioca flour. Set aside.
3. In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms.
4. Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed.
5. Eat warm or let cool.
Notes:
• Which cheese to use for Pão De Queijo: you can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like.
• How to serve Pão De Queijo: the best way is to eat them warm while the cheese is melted. You also can reheat them before serving.
• You can store Pão De Queijo at room temperature up to 3 days.
• To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
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Broccoli Cheddar Chicken Braid Recipe
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رول سس پستو و پنیر چدار swirl buns with pesto and cheddar cheese
مواد لازم خمیر :
All purpose flour 350 gr
Milk 150-180 mil
Sugar 15 gr
Salt 6 gr
Instant yeast 5 gr
One small egg
Butter 30 gr
Pesto and cheddar cheese
Eggwash
آرد فانتزی ۳۵۰ گرم (دو و یک سوم پیمانه)
شیر ۱۵۰ تا ۱۸۰ گرم (حدود سه چهارم پیمانه)
شکر ۱۵ گرم (یک ق غ سرخالی)
نمک ۶ گرم (یک ق چ)
مایه خمیر فوری ۵ گرم (یک ق چ)
تخم مرغ کوچک یک عدد
کره ۳۰ گرم (یک و نیم ق غ)
مواد میانی رول، سس پستو و پنیر چدار
برای رومال، تخم مرغ کامل زده شده با کمی پودر سیر
***
طرز تهیه:
شیر ، شکر ، مایه خمیر ، و آرد و نمک و تخم مرغ رو با هم مخلوط کرده و شروع به ورز دادن کنید و کره رو اضافه کنید و خمیرو ده تا ۱۵ دقیقه ورز دهید تا خمیری یکدست و نرم و لطیف داشته باشید، اگر خمیر نرم نشد دو تا سه ق غ آب اضافه کنید و اگر خیلی چسبنده بود یک تا دو ق غ آرد اضافه کنید. خمیرو در کاسه ی چرب با درپوش یکساعت استراحت دهید. و سپس خمیرو روی سطح کار که کمی چرب کردید با وردنه پهن کنید و سس پستو و سپس پنیر را روی خمیر پخش کنید. خمیرو رول کنید و با چاقو یا کاردک تقسیم کنید و در قالب چرب و آردپاشی شده(سایز قالب ۲۴ )با کمی فاصله بگذارید و روشونو بپوشانید و دوباره یک ساعت و ربع تا یکساعت و نیم استراحت دهید تا دو برابر بشن ، و سپس رومال تخم مرغ بزنید و در فر از قبل کاملا داغ شده با دمای ۱۸۰ درجه بگذارید به مدت ۲۰ تا ۲۵ دقیقه بپزند و رنگ بگیرند. بعد از پخت می تونید روی نان کمی کره ی آب شده یا روغن زیتون بمالید و با سبزیجات معطر تزئین کنید.
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3 Puff Pastry Appetizer Recipes | ENTERTAINING WITH BETH
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Hey guys I'm excited to relaunch my Holiday Helper Series! This is the first episode of 4 which will be rolling out for the next 4 weeks, giving you ideas on how to prep your house for holiday entertaining, make easy and elegant appetizers, create impressive food gifts, and set a beautiful holiday table. This week we are tackling 3 Easy Holiday Appetizers you can make with puff pastry sheets. #holidayhelpers #bissell #AD
Special thanks to BISSELL® for sponsoring this series and collaborating with me on this video series.
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SHOP MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! (These links go to amazon where I am an affiliate partner)
THE RECIPES:
BETH'S BRIE AND FIG BRAID RECIPE
*PRINT RECIPE HERE*
BETH'S SAUSAGE AND CHEESE PINWHEEL RECIPE
*PRINT RECIPE HERE*
BETH'S MUSHROOM TARTLET RECIPE
*PRINT RECIPE HERE*
Patrick Ryan's Cheese Onion Braided Loaf
This is Patrick's delicious cheese and onion braided loaf. In this recipe, Patrick uses dried onion, but you can use thinly sliced sautéed onion if you wish. This recipe is a great savoury accompaniment for any occasion. Once you smell this loaf baking you can be rest assured there will not be a crumb left!
This recipe was created by Patrick for his role as brand ambassador for Kenwood. We filmed this recipe with Patrick and you can find the written recipe here
This Is How You Do It / Braided Bread and Buns
This how you do it! Simple yet elegant looking braided bread.
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