FRENCH CHEESE BRAID

1 package active dry yeast
1/4 cup warm water (105 to 115°)
1 tablespoon sugar
1 teaspoon salt
3 eggs
1/2 cup margarine or butter, softened
3-1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyere cheese, diced (about 1-1/2 cups)
Vegetable oil
1 egg yolk
2 tablespoons water


Dissolve yeast in warm water in large bowl. Stir in sugar, salt. eggs, margarine and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic. about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double. 1 to 2 hours. (Dough is ready if indentation remains when touched.)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40 to 50 minutes.
Heat oven to 375 degrees - Beat egg yolk and 2 tablespoons water slightly; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. (If braid is browning too quickly, cover loosely with aluminum foil.)

1 loaf (20 slices).