peasprout spouts

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Sunday, November 19


3-3 1/4 cups all-purpose flour
1 envelope instant yeast
1/4 cup sugar
1 1/4 tsp salt
2 large eggs plus 1 egg separated (white for egg wash)
4 Tbsp (1/2 stick) unsalted butter, melted
1/2 cup plus 1 tbsp water, room temp
1 tsp poppy seed or sesame (optional)

1. whisk together 3 cups of flour, yeast, sugar, and salt, set aside. Mix together 2 eggs, egg yolk, melted butter, and 1/2 cup of water in standing mixer. Add flour mixture, add remaining 1/4 cup, 1 tbsp at a time, if necessary. In a small bowl, whisk together the reserved egg white with the remaining 1 tbsp of water. Cover the bowl with plastic wrap and refrigerate the egg white til ready to use.

2. Place the dough in a lightly oiled bowl, turning the dough over to coat with oil. Cover with plastic wrap and let rise in warm spot til doubled, 1 1/2 to 2 hours. Gently press the dough to deflate it, cover with plastic wrap, and let rise til doubled in size again, 40-60 minutes.

3. Transfer the dough to a lightly floured surface. Divide and braid. Pinch ends to seal. Loosely drape loaf with plastic wrap and let it rise in a warm place for 30-40 minutes, or until puffy and increases in size by a third.

4. Adjust oven rack to lower-middle position, heat to 375 degrees. Brush with egg wash and sprinkle with poppy or sesame seeds. Bake for 30-40 minutes or until golden brown. Place the baking sheet on a wire rack. Let the loaf cool completely before slicing.