French Cheese Braid (Natte)

Natte (French Cheese Braid)*

1 braid

Ingredients

1 package active dry yeast (2¼ teaspoons, if you’re using bulk yeast)
¾ cup very warm water (105–115 degrees)
1 tablespoon sugar
1 teaspoon salt
3 eggs
½ cup butter, softened
3 ½ – 4 cups all-purpose flour
6 ounces Swiss or Gruyere cheese, diced (or cheddar, or Jarlsberg, or anything you like!)
Vegetable or olive oil
1 egg yolk
2 tablespoons water

Method

In large bowl, dissolve yeast in warm water. Stir in sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (Or use stand mixer with dough hook).
Place dough in greased bowl; turn greased side up. Cover; let rise in warm place until dough doubles (about 1–2 hours). Dough is ready if indentation remains when touched.
Punch down dough; knead in cheese until well distributed. Divide dough in 3 equal parts. Roll each part into a rope, 15 inches long.
Place ropes on lightly greased cookie sheet and braid them together gently and loosely. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40–50 minutes.
Heat oven to 375 degrees. Beat egg yolk and 2 tablespoons water slightly; brush over braid. Place in oven rack below center of oven. Bake until braid sounds hollow when tapped, 25–30 minutes.

Tip: If braid is browning too quickly, cover loosely with aluminum foil.