Cheese Braid

4 1/2 cups flour
1 package yeast
1 1/2 cups milk
2 tablespoons sugar
1 1/2 teaspoons salt
1 egg
2 cups cheese, shredded
2 tablespoons pimientos, chopped

In large bowl combine 2 cups flour and the yeast. Heat and stir milk, sugar, and salt until warm (115 degrees to 120 degrees). Add to flour mixture; add egg and cheese. Beat at low speed of electric mixer 1/2 minute scraping bowl. Beat 3 minutes at high speed. Stir in pimiento if desired. Stir in as much remaining flour you can mix in with spoon. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape into ball. Place in greased bowl; turn once. Cover; let rise in warm place until doubled (about 1 1/2 hours).
Punch down; divide into 6 parts. Cover; let rest 10 minutes. Roll each into a rope 15 inches long. Shape into two braids using 3 ropes for each on greased baking sheet. Cover; let rise until nearly doubled (35 to 43 minutes). Bake at 375 degrees for 15 to 20 minutes. Cool, makes two braids.

Note: I never put the pimientos in.