Ingredients
- 4 cups sifted all purpose flour
- 2 tsp dry yeast
- 1/4 cup lukewarm milk
- 1 tbsp honey
- pinch of salt
- 1 cup to 1 1/4 cup lukewarm milk
- 2 tbsp melted butter
- egg wash (egg lightly beaten with 1 tbsp water) for brushing
- seeds (optional) for sprinkling on top of the bread
- oil/melted butter for greasing the bowl and the baking pan(s)
Directions
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In a mixing bowl sift the flour. Make a well in the middle, pour 1/4 cup lukewarm milk and sprinkle the yeast on top. Stir the yeast and the milk a little bit and let it proof for about 5-10 minutes, depending on the humidity and heat in your kitchen. There shouldn’t be more than 80F or less than 60F.
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When the yeast is bubbled and almost doubled in volume add the honey, a pinch of salt and with the dough hook on start kneading slowly adding enough milk to make a smooth and elastic dough.
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When it clears itself from the sides of the bowl, add the melted butter and keep kneading at the lowest speed until the butter is incorporated.
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Take the dough out of the mixing bowl and place it in a clean greased bowl. Cover with plastic foil and let it rise until doubled in volume. It should take about 45-60 minutes.
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When risen, take it out of the bowl and divide into 12 balls (if making mini loaves) or 3 balls if making one big loaf. Shape the balls into ropes and braid them. Place the braid(s) into greased baking pan(s) and let rise again until almost doubled.
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Meanwhile heat the oven at 375F.
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Just before baking brush the bread(s) with egg wash and bake for about 30-40 minutes. Let cool slightly before removing form the baking pan. Cool completely before slicing.