Almond Butter Cheddar Buttermilk Braid

Steps

1. Preparation first: preheat the oven to 350°F (175°C), toast the chopped almonds on a baking sheet for 6 to 8 minutes until fragrant, then cool. Set aside one third of the almonds for the topping; two thirds go into the dough. Turn the oven off.
2. In a large bowl, whisk the flour, yeast-instant and salt.
3. In a second bowl, whisk the warm buttermilk with the almond butter and honey until smooth (it may look slightly curdled; that's fine).
4. Pour the buttermilk mixture into the flour mixture and stir to a shaggy dough, then knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic. This dough is about 56% hydration counting the buttermilk's water, and about 2% salt.
5. Flatten the dough, scatter over the shredded cheddar and the two thirds of the toasted almonds, then fold and knead 1 to 2 minutes until evenly spread.
6. Cover the bowl and let the dough rise at about 75°F (24°C) for 75 to 90 minutes, until doubled in size.
7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces, roll each into a 15-inch rope, pinch the tops together, braid snugly and tuck both ends under.
8. Cover loosely and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Meanwhile preheat the oven to 400°F (205°C) with an empty pan on the bottom rack.
9. Brush the braid with the egg white and press on the remaining one third of the toasted almonds.
10. Set the loaf on the middle rack, pour a cup of hot water into the bottom pan for steam, and bake 30 to 35 minutes until deep golden and crisp and the center reads 190°F (88°C); tent with foil after 20 minutes if the almonds darken quickly.
11. Cool on a rack for at least 1 hour before cutting into 12 slices.