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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. |