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Ингредиенты
- 1/2 c. Plus
- 1/4 tsp Granulated sugar
- 2 1/4 c. Lukewarm water
- 2 pkt Active dry yeast
- 10 c. Unbleached white bread flour, plus
- 1 1/2 c. More flour as needed
- 1 Tbsp. Coarse or possibly Kosher salt
- 4 x Jumbo Large eggs at room temperature, beaten, plus
- 1 x Egg yolk
- 1/2 c. Peanut oil, plus
- More oil to grease pans
- 1/2 c. Plus
- 1 tsp Honey, divided
- 1/2 c. Raisins
- Poppy seeds
Инструкции
- Dissolve 1/4 tsp. sugar in the lukewarm water. Stir in yeast; set aside in a draft-free place to proof (about 10 min).
- Mix together 10 c. flour, salt and the remaining 1/2 c. sugar in a bowl by hand or possibly in a food processor equipped with a dough blade. If mixing by hand, make a well in the center of the flour mix. Add in 4 beaten Large eggs, 1/2 c. oil, 1/2 c. honey and the proofed yeast mix to bowl or possibly to food processor container.
- Mix and knead by hand or possibly with dough blade in food processor, adding additional flour till dough forms a sticky ball and pulls away from the sides.
- Place dough on a floured board; continue to knead by hand, adding flour as you work if necessary. Dough should be blistered from kneading and feel moist and slightly sticky, but it shouldn't stick to the board or possibly your fingers. Be careful not to add in too much flour (that many cooks have a tendency to do in order to get rid of the ''sticky'' feeling), or possibly you will end up with a bread which is too heavy in texture.
- When kneading is completed, place dough into an oiled bowl; cover with a damp kitchen cloth. Set aside in a draft-free place to rise 2 1/2 to 3 hrs, till doubled in bulk.
- To be certain which the first rising is finished, test dough by pushing it in with your finger. If it does not spring back, it is ready for its second kneading. Punch dough down; sprinkle with raisins. Knead in raisins. When kneading is completed, dough should feel similar to the way it felt at the end of the first kneading.
- Place dough in an oiled pan and cover with damp cloth; set aside in a draft-free spot to rise again for 1 to 1 1/2 hrs, till doubled in bulk.
- Divide the dough into 4 equal pcs. Divide each of the 4 pcs into 3 pcs of equal size. Using the palms of your hands and a bread board, roll each piece of dough into a rope at least 24 inches long. The ends of each rope should be thinner than the center. To make each loaf, healthy pinch three strands together at one end, then braid the three strands together.
- Starting at the top of the spiral, wind the loaf into a coil.
- Place the loaves on the cookie sheets or possibly in the shallow pans in that they will be baked; cover with moist kitchen cloths. Allow loaves to rise about 35 to 45 min, till doubled in size.
- Make an egg wash: Combine egg yolk, remaining 1 tsp. honey and 1 Tbsp. cool water. Using a pastry brush, brush egg wash over each loaf.
- Sprinkle with poppy seeds.
- Bake in a preheated 350-degree oven 35 to 45 min. Loaves are done when they are golden and sound hollow when tapped on the bottom. Cold on wire racks before serving.
- Yield: 4 loaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 12 servings | |
| Calories 601 | |
| Calories from Fat 114 | 19% |
| Total Fat 12.97g | 16% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 32mg | 1% |
| Potassium 231mg | 7% |
| Total Carbs 101.33g | 27% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.18g | 3% |
| Protein 18.28g | 29% |
