Cheese Bread Braid

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4 to 4 ½ c. flour (unbleached is preferable)

1 package active dry yeast, or 1 tablespoon active dry yeast

1 ½ c. milk

2 tbsp. sugar

1 ½ tsp salt

1 egg

2 cups shredded cheddar cheese (or any other hard cheese)

¼ c. roasted red peppers

¼ sweet mini peppers in brine (image below)

1 tsp. red pepper flakes


In large bowl or mixer bowl of your stand mixer, combine 2 cups of the flour and the yeast. Heat and stir milk, sugar and salt till warm, (105°F to 110°F). Add to flour mixture, add egg, cheese, peppers and red pepper flakes. Beat on low with hand mixer or using the stand mixer on low for ½ minute, scraping sides of bowl. Beat on medium for 3 minutes.

Change to dough hook in the stand mixer to incorporate the rest of the flour, or use a wooden spoon to stir in as much of the flour as you can. Beat on medium low with the dough hook for 4 minutes or so, or once the flour is combined with your wooden spoon, turn onto a floured surface and knead for a good 6 minutes.

Place in lightly oiled bowl, cover with a clean damp cloth or cellophane wrap and let it rise till double, about an hour.

Punch down and separate into 6 even portions to make 2 braids. Let it rest 10 minutes.

Note: Its important to let the dough rest because it loosens the gluten and makes it easier to handle and shape afterwards.  

After 10 minutes, roll out into 14 inch lengths, place three lengths together and braid. Look at video for a visual.

Place on baking sheet and let it rise again till double, keeping it covered with a damp cloth.

Bake at 375°F for 18 minutes. Tap to make sure it’s ready. (It should sounds slightly hollow to the ear)

Feast your eyes, feast your mind and then just feast!

Tip: When baking bread, I used cornmeal on my baking sheet, it assures that the bread won’t stick and adds a pleasant texture to the baked bread.