Milk and Honey Braid
Makes 1 loaf
This versatile recipe can be shaped as a loaf, spiraled into a sun, formed into a man, or braided. It is my go to recipe when I'm making a festival loaf.
Makes 1 large loaf
You will need:
2 ¼ teaspoons yeast
1 Tablespoon honey
1 cup milk, warm
4 Tablespoons butter, melted
3 cups flour
1 teaspoon salt
1 egg
For the glaze
1 egg yolk
1 teaspoon milk
In a bowl, stir together yeast honey, milk, and butter. Set aside for 15 minutes. In a mixing bowl, whisk together flour and salt. Make a well at the center and pour in the yeast mixture and the egg. Stir to combine ingredients until a ragged dough forms then dump the dough out onto a floured work surface and knead until dough becomes smooth and elastic. Place dough in an oiled bowl and cover with a piece of oiled plastic wrap. Set aside until dough has doubled in size, about 2 hours. Punch dough down and shape into desired shape. If making a loaf transfer dough to an oiled loaf pan. If making a sun, man, or braid, place the shaped dough on an oiled baking sheet.
For the braid: Divide dough into 3 equal pieces. Roll each piece into a long, thin rope. Place the strips side by side and starting with the center rope, braid the dough to the end and tuck under. Cover loosely with a piece over oiled plastic wrap and set in a warm place to rise for 30 minutes. Preheat oven to 450.
In a small dish, whisk together the yolk and milk until incorporated. Brush the mixture over the braid to glaze.
Turn oven temperature down to 375 and bake 40 minutes or until bread is golden in color.