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Cheddar Braids

1 cup warm water
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast
1 1/2 cups all-purpose or bread flour
1 teaspoon granulated sugar
1 1/2 teaspoons salt
3/4 cup butter, softened
4 large eggs
1/2 cup all-purpose or bread flour
6 ounces cheddar cheese, diced
1 large egg
1 teaspoon milk
2 teaspoons celery seed

1. In a large bowl, combine warm water and yeast; stir to dissolve then let stand about 5 minutes.
2. Add 1 1/2 cups flour, sugar, and salt. Beat with an electric mixer on the lowest speed for 1 minute then beat on medium speed for 2 minutes. Add softened butter and continue to beat while adding 4 eggs, one at a time, and remaining flour to make a soft, sticky dough. Continue to beat until the dough is glossy and elastic and pulls away from the side of the bowl.
3. Stir in diced cheddar cheese by hand. Cover and let rise in a warm place until doubled in bulk, about 2 1/2 to 3 hours.
4. Punch down and place in the refrigerator overnight.
5. Divide the dough in half and knead on a lightly floured surface until soft. Divide each dough halve into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together to seal.
6. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat.
7. In a small bowl beat together one egg and milk.
8. Brush the braids with the egg mixture and let rise in a warm place until dough doubles in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through brush with the egg mixture again.
9. Preheat the oven to 400*F.
10. When fully risen, brush with the egg mixture and sprinkle evenly with celery seed.
11. Bake for 40 minutes or until the center is firm. Remove from the baking sheet and cool on wire racks.

Makes 2 braided loaves.