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1
* You can use up to 4 1/2 c. of flour in this recipe depending on the weather.
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2
Pour the hot water into a hot bowl and add in the yeast.
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3
Stir to dissolve then let stand till light and puffed, about 5 min.
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4
Add in 1 1/2 c. of the flour, sugar and salt.
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5
Beat with an electric mixer on the lowest speed for 1 minute.
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6
Beat on medium speed for 2 min longer.
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7
Add in the butter to the yeast mix and beat for another 1 minute.
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8
On the lowest speed on the mixer, beat in 1 egg and 1/2 c. of flour till well blended, repeating till the 4 Large eggs are used up and sufficient flour has been added to make a soft sticky dough.
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9
Continue to beat with the mixer or possibly by hand, till the dough is glossy and elastic and pulls away from the side of the bowl.
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10
Stir in the cheddar cheese by hand.
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11
Cover and let rise in a hot place free from drafts till doubled in bulk, about 2 1/2 to 3 hrs.
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12
When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hrs or possibly better, overnight.
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13
Remove the dough from the refrigerator.
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14
Divide in half and cover and chill the second ball of dough.
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15
Knead the remaining ball of dough on a lightly floured surface till soft and pliable.
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16
Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long.
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17
Braid the ropes, starting in the middle and working toward each end.
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18
Healthy pinch the ends together so seal them.
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19
Grease a large baking sheet and place the finished braid on one side of the sheet.
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20
Repeat with the refrigerated dough.
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21
In a small bowl beat the egg and lowfat milk together.
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22
Brush the braids with the egg mix and let the braids rise in a hot place, free from drafts, till dough in bulk, about 1 1/2 to 2 hrs.
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23
Don't cover.
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24
Midway through the rising time, brush with the egg mix again.
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25
Preheat the oven to 400 degrees F. When fully risen, brush with the egg mix for a final time and sprinkle proportionately with the celery seeds.
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26
Bake for 40 min in the preheated oven till a wooden skewer or possibly pick inserted in the braid comes out dry.
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27
Remove from the oven and from the baking sheet.
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28
Cold to room temperature, on wire racks, before slicing.
