Braided White Bread

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Braided White Bread

Ingredients:

½ cup water
1 (12-ounce) bottle beer
2 tablespoon salt
2 tablespoon butter or margarine
2 cups (8ounces) shredded Cheddar cheese
About 5 cups all-purpose flour
3 packages dry yeast
1½ cups finely chopped cooked ham

Directions:

Combine first 6 ingredients; cook over medium heat until very warm (150 degrees) the cheese does not have to melt. Set aside; cool to 120 degrees.

Combine 2 cups flour and yeast in a large bowl; stir in warm cheese mixture. Beat at medium speed with an electric mixer, 3 minutes. Stir in enough remaining flour to make a stiff dough; stir in ham.

Turn out dough onto a lightly floured surface; knead about 5 minutes, until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 50 to 60 minutes or until dough is doubled in bulk.

Grease three 9 x 5 x 3 inch loaf pans, and set aside. Punch down dough, and divide into thirds; roll each portion into a 12 x 6 inch rectangle. Cut each rectangle in thirds lengthwise; pinch ends of 3 strips together at one ends to seal. Braid strips together; pinch ends to seal.

Carefully transfer braids to prepared pans. Cover and let rise in a warm place, free from drafts for 40 to 50 minutes or until doubled in bulk. Bake at 350 degrees for 30 to 35 minutes. Remove to wire racks; cool before slicing. Yields 3 braids.

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