French Cheesy Braided Bread

Dissolve yeast in warm water in large bowl.

Stir in sugar, salt, eggs, butter and 2 cups of the flour.

Beat until smooth.

Stir in enough remaining flour to make the 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.)