Prep Time::30 mins
Cook Time::40 mins
Additional Time:: 2 hrs 30 mins
Total Time:: 3 hrs 40 mins
Servings::30
Yield::2 braided loaves
Ingredients
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2 ½ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
½ cup honey
4 tablespoons vegetable oil
3 large eggs, divided
1 tablespoon salt
8 cups unbleached all-purpose flour
1 tablespoon poppy seeds (Optional)
Directions
Gather all ingredients.
ALLRECIPES / DIANA CHISTRUGA
Pour warm water into a large bowl; sprinkle yeast over water. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
ALLRECIPES / DIANA CHISTRUGA
Beat in honey, oil, 2 eggs, and salt. Add flour, 1 cup at a time, beating after each addition until dough has pulled together.
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Turn it out onto a lightly floured surface and knead until smooth and elastic.
ALLRECIPES / DIANA CHISTRUGA
Place dough in a large, lightly-oiled bowl and turn to coat.
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Cover with a towel and let rise in a warm place until doubled in volume, about 1 ½ hours.
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Punch down dough and turn onto a lightly floured surface. Divide in half and knead each half for 5 minutes or so, adding flour as needed to keep it from getting sticky.
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Divide each half into thirds and roll into a long snake about 1 ½ inches in diameter.
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Pinch the ends of the three snakes together firmly and braid from middle. Either leave as a braid or form into a round braided loaf by bringing ends together, curving the braid into a circle, and pinching ends together.
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Grease two baking trays and place the finished braid or round on each. Cover with a towel and let rise for about 1 hour. Preheat the oven to 375 degrees F (190 degrees C).
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Beat the remaining egg and brush a generous amount over each braid; sprinkle with poppy seeds.
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Bake in preheated oven until golden brown, about 40 minutes. Cool on a wire rack for at least one hour before slicing.
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Serve and enjoy!
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Cook’s Note
I like to add 1 cup of raisins or golden raisins to the dough before shaping the loaves into round braids for Rosh Hashanah.