(servings: varied, this one yielded 2 small loaves; Active Time: 45 min, Total Time: about 4.5 hrs)
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Ingredients:
1 packet of instant yeast
3/4 cups water (luke warm)
1 tsp sugar
3 eggs, plus one for egg wash
3 1/2 cups all-purpose flour
1 tsp salt
1/4 cup vegetable oil
1/4 cup honey
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Gadgets:
One large bowl, Baking Sheet, Whisk, Wooden Spoon
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Directions:
1. In a large bowl, stir yeast and 1 tsp sugar into 1/4 c luke warm water and let slurry for 10-20 minutes uncovered until it is slightly puffed
2. One at a time, whisk in eggs, oil, honey, remaining water, and salt until well blended. Add flour gradually and mix in with wooden spoon. Once the dough is starting to form, use your hands until it comes together.
3. Roll your dough out onto floured work surface and knead until it comes together into a firm, smooth ball. The dough will be stiff but pliable. While you are doing this, make sure to soak and clean the large bowl in warm water.
4. Once your dough is ready, place it in your clean large bowl, cover with plastic wrap and place in a warm area for 2 hrs, or until it has doubled in size
*Note: There are a variety of tricks for this, such as placing dough in a warmed oven with bowl of water beneath it, place it on top of
a heating pad, or keep it on top of a warmed oven. Use whatever is best for you, get creative.
5. When the dough has risen, punch it down. It is at this point when you can knead in your sweets if you choose to do so (ie raisins, apple, etc.)
6. It is now time to shape your dough. There are a variety of ways to do this as well. Such as braiding (3,4,6 strands) or spiraling. I found this MSNBC Article about Maggie Glezer’s approach to be a good reference. Once you have shaped your dough, wash it with an egg wash and let it sit for another 1-2 hours until it has tripled in size. You can pre heat your oven at this point to 350 degrees.
7. Wash your newly risen dough(s) with another egg wash and place in the oven for 35- 40 minutes, or until they have a nice deep golden sheen to them. Remove from the oven, let cool, and nash away!
Note: If you do not have the time in one day to prepare, the dough can be refrigerated between stages. Just make sure to bring to room temperature before continuing on.
Note Note: This dough is not easy to get on your first time around. You may need to play with your levels of water and rising techniques before it is perfect.Don’t give up!
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