“This is truly a family favorite. My mother would make it whenever she came for a visit. It makes fabulous toast with lots of butter. It's also wonderful with BLT's, or any sandwich, hot or cold. It is worth the effort!”
READY IN:
3hrs 35mins
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix 1 1/2 cups flour, salt, sugar and undissolved dry yeast in a large mixer bowl.
  2. Combine yogurt, water and butter in a saucepan.
  3. Heat over low heat until liquids are very warm (120-130^F).
  4. Gradually add yogurt mixture to dry ingredients in bowl and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  5. Beat eggs.
  6. Reserve 1 T of beaten eggs for topping.
  7. Add remaining eggs, 1 cup flour, and 1 1/2 cups cheese to mixer bowl.
  8. Beat at high speed to make a stiff dough.
  9. Turn out on lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
  10. Place in a greased bowl, turning to grease top.
  11. Cover and let rise in a warm place free from drafts, until doubled in bulk, about an hour.
  12. Punch dough down.
  13. Turn onto a lightly floured board and divide in half; divide each half into 3 equal pieces.
  14. Shape each piece into a 12 inch rope.
  15. Braid 3 ropes together.
  16. Pinch ends together to seal and place in a greased 9x5x3 inch loaf pan.
  17. Repeat with remaining 3 ropes.
  18. Cover and let rise in a warm place, free from drafts, until doubled in bulk again, about 1 hour.
  19. Combine reserved tablespoon of beaten egg with milk.
  20. Brush over loaves.
  21. Sprinkle with remaining 1/2 cup cheese.
  22. Bake in preheated 375 degree oven 30 to 35 minutes or until done.
  23. I always check the temperature of any yeast bread that I make with an instant read thermometer.
  24. It should be about 205^F.
  25. Remove from pans and cool on wire rack.

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