Dough rise times (divided) 2 hourshours30 minutesminutes
Servings 48(click to scale)
Calories
Ingredients
Dough
2quartwater
3tbspdry yeastbaker's
1-1/2cupHoney
3/4cupvegetable oil
6eachegglarge
3tbspkosher salt
19cupall-purpose flour
Egg wash
3eachegglarge
3tbsppoppy seedsoptional
Instructions
Make Dough
Heat water to 110F and add the yeast to the water and stir.
Beat in honey, oil, 2/3 of eggs, and salt.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens. Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 1/2 hours or until dough has doubled in size.
Kneed and shape dough
Punch down the risen dough and turn out onto floured board.
Divide in half and knead each half for five minutes, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into long snake about 1 1/2 inches in diameter.
Pinch the ends of the three snakes together firmly and braid from middle. Either leave as braid or form into a round braided loaf by bringing ends together, curving braid into a circle, pinch ends together.
Line sheet trays with parchment paper and spray with cooking spray. Place finished braid or round on sheet trays.
Cover with towel and let rise about one hour.
Egg was and bake
Preheat oven to 375 °F
Beat the remaining 1/3 of eggs and brush a generous amount over each braid.
Sprinkle with poppy seeds if desired.
Bake for 40 mins.
Bread should have a nice hollow sound when thumped on the bottom. Cool on a rack for at least one hour before slicing.