Author: Robin and Bob Young

Web Page: www.rockinrs.com

1

Brush a large mixing bowl with some of the melted butter and set aside. Reserve the remaining melted butter for brushing the top of the dough.

Mixing the Dough

1

Add the honey to the water and whisk to dissolve. Whisk the yeast into the water. Let rest until the yeast has dissolved and creamy, about 5 minutes.

2

Cut the butter into small pieces and place in a small saucepan with the milk and heat until the milk is very warm to the touch and the butter is melted. Pour the mixture into a large mixing bowl and add the sugar and salt, stirring with a wooden spoon to dissolve the sugar and salt. If necessary, let the mixture cool to no warmer than 110° F.

3

Add the bloomed yeast into the milk mixture along with the eggs and stir with the wooden spoon to mix. Place a dough hook on the mixture and place the bowl onto the mixer. Stir on medium low and add the flour ½ cup at a time until you have dough that cleans the sides of the bowl. When all the flour and liquids are thoroughly mixed - about 3 minutes, knead for about 8-10 minutes or until the dough is smooth and elastic.

First and Second Rises

1

Form the dough into a ball and transfer to a buttered bowl. Brush the top with a little melted butter and cover with a hand towel. Place in a warm, draft free area and let rise until doubled in size, about 2 - 2½ hours. When the dough has risen, deflate and let rise again for about 1 hour.

Shaping and the Final Rise

1

Line 2 baking sheets with parchment. Deflate the dough and place on a lightly floured work surface. Cut the dough in half and cover one piece.

2

Divide the dough into 3 pieces and roll each piece into a rope about 16" long. Align the ropes side-by-side and start to braid from the center down. Turn the braid around and braid the other half. Pinch the ends together. Place the braid on the baking sheet and plump up to regain shape. Repeat the process with the other ½ of the dough. Cover and let rise for about 45 minutes or longer.

Glaze and Topping

1

Position oven racks to divide the oven into thirds. Pre-heat the oven to 375° F.

2

Whisk the egg, yolk and water (or cream) in a small bowl. Brush the top and sides of the bread. Let the glaze set-up for about 5 minutes and brush again. Reserve the remaining glaze to brush during baking. Dust with the seeds, if you are using them. Sprinkle with the coarse salt. Bake for 20 minutes and brush the loaves again with the glaze. Bake for 15 to 20 minutes longer or until golden brown. Remove from the oven and cool to room temperature on a rack.