Buttery Garlic Cheddar Milk Braid

Steps

1. Melt the butter in a small pan over low heat, add the garlic and cook 2 minutes until fragrant but not browned; take off the heat.
2. Warm the milk in a separate pan to lukewarm, about 95°F (35°C).
3. Beat the egg in a small cup. Set aside 1 tablespoon of it in the fridge for the glaze; the rest goes into the dough.
4. In a large bowl, whisk the flour, yeast-instant, sugar and salt.
5. Add the warm milk, the larger portion of the beaten egg and the garlic butter, and mix to a soft, shaggy dough; counting the water in the milk and egg, this is about 58% hydration and 1.8% salt.
6. Knead 10 minutes until smooth and elastic, then knead in two-thirds of the cheddar until evenly spread.
7. Cover and let rise at about 75°F (24°C) for 60 to 90 minutes, until doubled in size.
8. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope.
9. Pinch the ropes together at one end, braid them snugly, then pinch and tuck both ends under. Set the braid on the sheet.
10. Cover 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 (200°C).
11. Brush the braid with the reserved tablespoon of egg, then scatter the remaining third of the cheddar and dust the smoked paprika over the top.
12. Bake 28 to 32 minutes until deep golden with a crisp, lacy cheese crust and 190°F (88°C) in the center; tent with foil after 15 minutes if the cheese browns too fast.
13. Cool on a rack at least 30 minutes before cutting into 12 slices.