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