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Baking recipe · from the recipe book

Soft Cheddar and Feta Herb Braid

A tender, pull-apart braided loaf with a soft golden crust, sharp cheddar pockets and salty feta tangled through each strand, lifted by green onion and dill.

Soft Cheddar and Feta Herb Braid

Ingredients

  • 3¼ cups450 gBread flour
  • 1 cup (240 ml)250 gWhole milkwarmed to about 100°F (38°C)
  • 2 large100 gEggs2 large, beaten separately: 1 for the dough, 1 for the wash
  • 3 tbsp40 gUnsalted buttersoftened
  • 1 tbsp15 gGranulated sugar
  • 1½ tsp6 gInstant yeast
  • 1 tsp6 gSalt
  • 1 cup shredded120 gCheddar cheesesharp, shredded
  • ⅔ cup crumbled90 gFeta cheesecrumbled
  • 2 medium30 gGreen onionsthinly sliced
  • ⅔ cup sprigs6 gFresh dillchopped
  • ½ tsp1 gBlack pepper

Steps

  1. Beat the eggs in two separate small bowls, one egg each: the first goes in the dough, the second is the wash for the crust; cover and chill the wash egg.
  2. In a large bowl, whisk the bread flour, sugar, instant yeast, salt and black pepper.
  3. Add the warm whole milk, the first beaten egg and the softened butter, and stir into a shaggy dough.
  4. Knead 8–10 minutes until smooth and elastic. This is about 61% hydration from the milk and 1.3% salt, with the egg making the dough soft.
  5. Knead in the cheddar, feta, green onion and dill until evenly spread through the dough.
  6. Cover and let rise at about 75°F (24°C) for 60–75 minutes, until doubled in size.
  7. Line a baking sheet with parchment. Divide the dough into 3 equal pieces and roll each into a 16-inch rope.
  8. Pinch the ropes together at one end, braid them, pinch the other end and tuck both ends under. Set the braid on the sheet.
  9. Cover and proof at about 75°F (24°C) for 45 minutes, until puffy and the dough springs back slowly when poked. Meanwhile, preheat the oven to 350°F (175°C).
  10. Brush the braid all over with the egg wash, using all of it.
  11. Bake 30–35 minutes, until deep golden and the center reads 190°F (88°C); tent with foil after 20 minutes if browning fast.
  12. Cool the bread on a rack for at least 40 minutes before cutting into 12 slices; wrap while slightly warm to keep the crust soft.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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