French Cheese Braid

This recipe is from Betty Crocker International Cookbook.  I've made this recipe for almost 30 years.  In French it's called Natte, and it's similar to Challah.
1 Tbl yeast
3/4 c warm water
1 Tbl sugar
1 tsp salt
3 eggs
1/2 c butter, softened
3 1/2 - 4 c bread flour
1 1/2 c shredded Swiss or Gruyere cheese
Pam spray
1 egg yolk
2 Tbl water

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.  I put it in the electric mixer with the dough paddle and mix it about 5 minutes on low.
Spray dough with Pam and cover with a cloth.  Let rise 1 - 2 hours, until 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 (as long as your cookie sheet).  Place ropes together on lightly greased cookie sheet (in photo you can see I use my Silpat silicone sheet under the bread, and don't grease it).  Braid ropes gently and loosely; do not stretch.  Pinch ends to fasten; tuck under securely.  Spray with Pam (I use Olive Oil Pam).  Let rise until double, 40 - 50 minutes.
Heat oven to 375 deg.  Beat egg yolk and 2 Tbl water slightly; brush over braid.  Place on oven rack below center of oven.  Bake until braid sounds hollow when tapped, 25 - 30 minutes.  (If braid is browning too quickly, cover loosely with aluminum foil).
As you can see from the photo, I made a double recipe, as we're bringing one loaf and a batch of cookies to a "Transit of Venus" party tonight (June 5, 2012).  The other loaf will stay home so the family doesn't feel deprived.  Our family loves bread!!
The first picture was taken right after braiding.  This next one is just out of the oven.  Smells so good!