Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3¼ cup | All-purpose flour |
| 2 packs | Dry yeast -- 1/14 oz ea. |
| 1½ cup | Buttermilk |
| ¾ cup | Butter or margarine |
| ½ cup | Sugar |
| ½ teaspoon | Salt |
| 5 eaches | Eggs |
| 4 cups | Whole wheat flour -- |
| \N \N | Divided |
| 2 cups | Cheddar cheese -- 8 oz |
| \N \N | Shredded |
In a large mixing bowl, combine all-purpose flour and yeast. In a saucepan, heat buttermilk, butter, sugar and salt to 120-130 deg.; add to flour mixture. Blend on low speed until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough whole wheat flour to make a soft dough. Turn onto a floured board; knead until smooth and elaslic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour. Punch dough down; divide in half. On a lightly floured board, roll each into a 12-in, x 9-in. rectangle. Cut each into three 12-in. x 3-in, strips. Combine cheese with 2 tablespoons of the remaining whole wheat flour; sprinkle ⅓ cup down center of each sfrip. Bring long edges together over cheese and pinch to seal. Place three strips seam side down on greased baking sheets. Braid strips together; secure ends. Cover and let rise unlil doubled, about 45 minutes. Bake at 375 deg. for 20-25 minutes or until golden. immediately remove from baking sheets to wire racks; cool. Yield: 2 loaves Recipe By : Taste of Home