Notes: Method: Straight dough
Fermentation: 1 to 1 1/2 hours. Proofing 45 minutes
6 fluid ounces Honey
1 tablespoon Salt
1 3/4 pounds Bread flour
1/2 ounce Active dry yeast
4 fluid ounces Hot water (90°F/32°C)
10 fluid ounces Water, temperature controlled
4 Eggs
4 ounces Unsalted butter, melted
Egg wash, as needed
Sesame or poppy seeds, as needed
Yield: 2 Loaves
1. Stir together the honey, salt and 8 ounces (240 grams) of the flour in a mixer bowl. Dissolve the yeast in the hot water. Add the yeast mixture, the temperature controlled water, eggs and butter to the mixer bowl. Stir until smooth.
2. Using the dough hook, knead the dough on medium speed, adding the remaining flour 2 ounces (60 grams) at a time until smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly greased bowl, cover and let the dough ferment until doubled, approximately 1 to 1-1/2 hours.
4. Punch down the dough and divide into six equal portions. Form the dough into two, three-strand braided loaves. Place the loaves on a paper-lined sheet pan.
5. Brush the loaves with egg wash and sprinkle with sesame or poppy seeds. Proof until doubled, approximately 45 minutes.
6. Bake at 350°F (170°C) until the loaves are golden brown and sound hollow when thumped, approximately 40 minutes.
7. Yield: 2 Large Loaves
Yield: 2 Loaves
Fermentation: 1 to 1 1/2 hours. Proofing 45 minutes
6 fluid ounces Honey
1 tablespoon Salt
1 3/4 pounds Bread flour
1/2 ounce Active dry yeast
4 fluid ounces Hot water (90°F/32°C)
10 fluid ounces Water, temperature controlled
4 Eggs
4 ounces Unsalted butter, melted
Egg wash, as needed
Sesame or poppy seeds, as needed
Yield: 2 Loaves
1. Stir together the honey, salt and 8 ounces (240 grams) of the flour in a mixer bowl. Dissolve the yeast in the hot water. Add the yeast mixture, the temperature controlled water, eggs and butter to the mixer bowl. Stir until smooth.
2. Using the dough hook, knead the dough on medium speed, adding the remaining flour 2 ounces (60 grams) at a time until smooth and elastic, approximately 5 minutes.
3. Place the dough in a lightly greased bowl, cover and let the dough ferment until doubled, approximately 1 to 1-1/2 hours.
4. Punch down the dough and divide into six equal portions. Form the dough into two, three-strand braided loaves. Place the loaves on a paper-lined sheet pan.
5. Brush the loaves with egg wash and sprinkle with sesame or poppy seeds. Proof until doubled, approximately 45 minutes.
6. Bake at 350°F (170°C) until the loaves are golden brown and sound hollow when thumped, approximately 40 minutes.
7. Yield: 2 Large Loaves
Yield: 2 Loaves
Last edited by a moderator:
