Ingredients
- 2 tablespoons active dry yeast
- 1 cup lukewarm water
- 3-5 tablespoons honey, sugar, brown sugar or molasses depending on sweetness desired and your choice of sweetner
- 1/4 cup butter melted
- 4 large eggs
- 1 tablespoon salt
- 6-8 cups flour mix We suggest a mix of Bluebird Emmer Flour, Bluebird Pasayten Hard White Flour and all purpose flour.
- 2 cups golden raisins or currants (optional)
- 1/4 cup poppy seeds or sesame seeds (optional)
Instructions
- Add the yeast to the water and let stand for a few minutes.
- In a separate bowl, Beat the eggs, then reserve 3 Tbs. to be used to brush on the crust.
- Mix the sweetener, oil or butter, remaining eggs, salt, and about 3 cups of flour into the yeast mixture. (If you’re using raisins or currants, add them now.)
- When this is blended, add another cup of flour and stir vigorously for several minutes. Gradually mix in the remaining flour until the dough can be turned out onto a floured surface and kneaded.
- Knead until dough is smooth (about 10 minutes), then place in a large buttered bowl covered with a damp tea towel and let rise until doubled in bulk.
- Turn the dough out onto a floured surface and knead briefly, then divide the dough into two equal pieces.
- To make a braided loaf, divide a chunk of dough into three equal pieces, then roll the pieces out into long snakes.
- Line the pieces up and let them rest for a few minutes, then pinch the ends together, braid, and pinch the other ends together.
- Repeat the process with the other chunk of dough.
- Loaves can also be shaped into small buns or baked in traditional bread pans for sliced bread.
- Place on a greased baking pan and let rise until doubled.
- Preheat Oven to 350F
- Just before baking, brush loaves with beaten egg and sprinkle with sesame seeds or poppy seeds, if desired.
- Bake at 350° for about 30-40 minutes, until loaves are golden and a thump on the bottom of the loaves sounds hollow.
- Place on a wire rack to cool.