Um, so remember when I said I’d provide the recipe for this?
I’m finally coming through on my promise. So Cheryl, this one’s for you! 🙂 And by the way, this loaf is amazing with nutella on it for breakfast. That and a latte … breakfast of champions right there, baby! 🙂
From The Great American Baking Book
Makes 1 loaf
I package active dry yeast
I teaspoon honey
I cup lukewarm milk
4 Tb butter, melted
3 cups flour
I teaspoon salt
I egg, lightly beaten
I 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 1 ½ hours.
- Grease a baking sheet. Punch down the dough and divide into three equal pieces. Roll to shape each piece into a long thin strip.
- Begin braiding from the center strip, ticking in the ends. Cover loosely and leave to rise in a warm place for 30 minutes.
- Preheat the oven to 375 degrees. Place the bread in a cool place while over heats. Brush with the glaze and bake until golden brown, 40-45 minutes. Set on a rack to cool completely.