Do you guys have any idea how horrible I am at braiding?
I grew up with three brothers, and all I wanted was to be one of the boys.
I didn’t have a friend who was a girl until I was in fourth grade. And I’m pretty sure I was her first girl friend. So I don’t know if that really counts or not.
When I was 12 my family moved out of the country for several years. I guess I really grew into myself in those couple years because when I came back, I saw a friend I had grown up with walking down the hall at school and his first words to me were, “Taylor?! You’re a GIRL NOW?!”
… Yeah. That really happened to me you guys.
So, long story short, I’ve had much less practice braiding than most girls… but I like to think that this bread still turned out okay.
It does have a GREAT personality, though.
This bread is pretty dense, so if you are in the mood for a chewier variety, I would look elsewhere. This would make SUPER amazing french toast, though!
- 1 cup Warm Water
- 4 1/2 teaspoons Yeast
- 1/2 cup + 1 teaspoon Sugar
- 1/2 cup Honey
- 1 stick Butter, at room temperature
- 3 Eggs
- 2 teaspoons Salt
- 4 1/2-5 cups Flour
- 1 Egg, beaten
- In the bowl of a stand mixer fitted with the dough hook attachment, add the water. Sprinkle in the yeast and 1 teaspoon of sugar into the water and stir to combine. Allow the ingredients to sit for 5 minutes, until they are foamy. Add in the remaining 1/2 cup of sugar, honey, butter, 3 eggs, salt, and 4 1/2 cups of flour to the bowl.
- On the lowest speed, mix the ingredients together until incorporated, then increase the speed to medium and mix for 5 minutes, until the dough has become smooth and elastic. You may need to add more flour to be able to make a soft ball (I added about 1 1/2 additional cups).
- Turn the dough out onto a lightly floured surface and knead by hand about 5 times. Place the dough in a lightly oiled bowl and turn to coat all sides. Cover with a damp, clean towel and place in a warm, draft-free spot for 2 hours, until the dough has doubled in size.
- Gently punch down the dough and place it on a lightly floured surface. Divide the dough into 3 pieces. Using your hands, roll each piece into a 14-inch rope. Pinch the ends of the 3 ropes together and loosely braid, pinching together again at the end. Place the bread on a parchment paper lined cookie sheet, cover, and allow the dough to rest in a draft-free location until it has doubled in size, about 45 minutes.
- Brush the braided bread with the beaten egg and bake at 350°F for 30-35 minutes, until golden brown. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Why is the french toast idea just donning on me now?
My best ideas always come after the fact.