Makes 4 loaves
1 ½ tablespoons active dry-yeast
2 ½ cups warm water (110-120°F)
1 cup good honey
12 tablespoons (1½ sticks) unsalted butter, melted (divided)
1 large egg
4 large egg yolks
1 tablespoon kosher salt
8-9 cups all-purpose flour
2 eggs +2 tablespoons water (egg wash)
(optional) sesame seeds
the bowl of a stand mixer* add water and honey. Sprinkle yeast over
top and swirl with spoon or fingers to combine. Allow to sit for about
5-10 minutes while the yeast bloom and become aromatic.
tablespoons melted butter, eggs, salt and 6 cups flour. Mix on low,
using dough hook, until smooth. Add remaining flour 1 cup at a time
until soft dough ball forms (I use the entire 9 cups). Turn to medium
and knead for 5 minutes. Your ball of dough should be tacky (not
sticky). If it is sticky, add a little more flour 1 tablespoon at a
time until it becomes tacky (does not leave dough on your fingers when
you touch it).
Turn onto a floured counter top; knead about 10
turns. Wash out bowl and place 1 tablespoon melted butter inside. Place
dough into bowl, turning once to grease top. Loosely cover with plastic wrap (that has been sprayed with non-stick spray) and a cloth over top and let rise in a warm place until doubled in
size, about 1 hour.
Prepare egg wash. Set aside. Grease 2 cookie sheets with ½ tablespoon butter each.
dough down and divide in four. Form into a ball and set aside. Working
with one dough ball at a time; roll dough ball into a log and cut into
thirds. *Then, cut each third in half if doing a 6 braid.
into 4 loaves and place on greased cookie sheets. See this fabulous
video tutorial for an easy 6 braid
Brush with egg wash. Sprinkle with seeds if desired.
and let rise until doubled, about 60 minutes. Preheat oven to 350° and
place baking racks in the top and bottom 1/3 of oven center of the
oven. Bake for 40 minutes or until golden brown.
If bread starts
to brown too quickly, cover with aluminum foil. When bread is removed
from the oven, brush with remaining butter. Serve and enjoy!
If you do not have a stand mixer you can: Add honey and water to a
large bowl. Sprinkle yeast over top and swirl with spoon or fingers to
combine. Allow to sit for about 5-10 minutes while the yeast bloom and
become aromatic. Add melted butter, eggs and salt. Mix with a wooden
spoon. Add flour 1 cup at a time until you are no longer able to mix
with a spoon.
Place bread on a clean floured counter top and
begin kneading, adding 1 cup of flour at a time until the bread becomes a
ball. Then continue to knead by hand 5-8 minutes until dough is tacky
(not sticky). Continue with recipe.
To evenly distribute poppy
or sesame seeds: dip a clean finger in egg wash and then into a cup of
seeds. Gently press the seeds onto each section of the bread. Repeat
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.