Cheese Twist Loaf
3-1/4 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups buttermilk
3/4 cup butter
1/2 cup sugar
1/2 teaspoon salt
3-1/2 to 4 cups whole wheat flour, divided
2 cups (8 ounces) shredded cheddar cheese
In a large mixing bowl, combine all-purpose flour and yeast. In a saucepan, heat buttermilk, butter, sugar and salt to 120°-130°; add to flour mixture.
Blend on low speed until moistened. Add eggs; beat on low for 30 seconds. Beat on high for 3 minutes. Stir in enough whole wheat flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Punch dough down; divide in half. On a lightly floured surface, roll each into a 12-in. x 9-in rectangle. Cut each into three 12-in. x 3-in. strips.
Combine cheese with 2 tablespoons of remaining whole wheat flour; sprinkle 1/3 cup down center of each strip. Bring long edges together over cheese and pinch to seal.
Place three strips seam side down on greased baking sheets. Braid strips together; secure ends. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden. Immediately remove from baking sheets to wire racks; cool. Makes 2 loaves.