I admit these braided cheddar cheese bread loaves are not the best example of the braiding technique you will ever see.

I can assure you they are packed full of cheesy goodness and have an extremely soft interior, you won’t remember the shape or form they come in but you will remember the delicious flavour, which what is most important right?

I made this bread way before Ramadan and it is what i am craving right now. Once i stock up on cheese, we are fresh out as of last night! I’m definitely making these again inshAllah (God willing).

Adapted ever so slightly from braided farmer’s cheese bread

ield: 2 braided loaves

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 40 minutes


  • 1 cup milk
  • 1 tablespoon butter
  • 1 cup warm water (100 degrees F)
  • 2 x 7 gram packages active dry yeast (1/2 ounce)
  • 2 tablespoon sugar
  • 2 teaspoon salt
  • 1 cup cheddar cheese, grated
  • 5 cups bread flour, approximately


In small saucepan, warm milk and butter until butter is melted. Set aside until warm (100 degrees F). In small bowl add water. Stir in yeast until dissolved.  (note: if using fast action yeast there is no need to reactivate the yeast in water first just add along with the dry ingredients.) In large bowl, add warm milk and butter. Add yeast water. Stir. Stir in sugar, salt, and 2 cups of flour. When batter is smooth, mix in grated cheddar cheese. Continue to mix in flour until a stiff dough is formed. Turn dough out onto floured board and begin to knead in the remaining flour until the dough is firm and smooth, not sticky.

Put dough in greased bowl. Turn over so that dough top is also greased. Cover and let rise in warm, draft-free place for about 1 hour or until double in size. Punch down dough and knead for about 1 minute. Divide dough in half and set one half back in bowl.

To make a braided loaf, divide dough into 3 equal pieces. Work each piece with your hands to form a long rope, about 15 inches in length. Pinch ends of the 3 dough ropes together and tightly braid the dough. Pinch ends together again. Repeat for second loaf.

Preheat oven 190 degrees C / 170 degrees C (Fan) / 375 degrees F / Gas Mark 5. Grease and sprinkle yellow cornmeal or semolina on two baking sheets. Place each loaf on a baking sheet, cover and let rise in warm, draft-free place for about 30 minutes or until double in size. Bake at 375 degrees F for about 40 minutes or when loaf sounds hollow when you tap on the bread top. Remove from heat and let cool on rack.

* You can brush each loaf with egg white and sprinkle poppy seeds if you wish, the egg white will give your loaf a nice shiny crust!

This bread would work well alongside a rich and creamy tomato soup.

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