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1
Place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour.
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2
Beat at medium speed for 2 minutes.
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3
Break the butter into small pieces and add it to the mixture. Beat one minute.
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4
Add the eggs one at a time and the rest of the flour. Beat thoroughly after each addition.
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5
Beat at medium speed for 10 minutes. You may have to scrape the dough down off the sides of the bowl from time to time.
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6
Stir the cheese into the dough and blend thoroughly.
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7
Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours.
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8
Do not stir down the dough. Place it in the refrigerator for at least 5 hours or overnight. This dough must be chilled before it can be worked.
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9
Take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. Place one on the counter and the other back in the bowl in the refrigerator.
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10
Divide the dough on the counter into three pieces, about 8 ounces / 225 grams each.
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11
Carefully roll the three pieces out to form long strands, 14-16 inches long. Be patient, as the dough will spring back a bit after each roll.
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12
When you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly.
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13
Place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough.
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14
Brush both loaves with the egg-milk glaze.
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15
Let the two doughs rise uncovered until doubled, 1-2 hours.
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16
Heat oven to 400F / 205u00b0C This is a little high for an enriched bread, so watch it carefully during the last 10 minutes.
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17
When ready to bake, give the loaves another brushing with the glaze.
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18
Bake for 20 minutes, then turn the loaves around so both sides will bake evenly.
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19
Bake until the loaves are done, then carefully remove them from the oven. These loaves will be fragile until they cool.
