Braided Loaf

Braided Loaf

  • Braided Loaf1 package active dry yeast
  • 1 teaspoon honey
  • 1 cup lukewarm milk
  • 4 tablespoons butter, melted
  • 3 cups flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten
  • 1 egg yolk beaten with 1 teaspoon milk, for glazing

 

Combine the yeast, honey, milk, and butter, stir, and leave for 15 minutes to dissolve.  In a large bowl, mix together the flour and salt.  Make a well in the center and add the yeast mixture and egg.   With a wooden spoon, stir from the center, incorporating flour with each turn, to obtain a rough dough. 

Transfer to a floured surface and knead until smooth and elastic.  Place in a clean bowl, cover, and leave to rise in a warm place until doubled in volume, about 1½ hours. 

Grease a baking sheet.  Punch down the dough an divide into three equal pieces.  Roll to shape each piece into a long thin strip. 

Begin braiding from the center strip, tucking in the ends. Cover loosely and leave to rise in a warm place for 30 minutes. 

Preheat the oven to 375 oF.  Place the bread in a cool place while oven heats.  Brush with the glaze and bake until golden, 40-45 minutes.  Set on a rack to cool completely. 

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