Ingredients:
- 2 teaspoons (10ml) active dry or instant yeast
- 1 cup (240ml) lukewarm water
- 1/3 cup (80ml) honey
- ¼ cup (60ml) milk
- 4 ½ cups (1.08L) unbleached all-purpose flour
- ½ cup (120ml) brown sugar
- 1 ½ teaspoons (8ml) salt
- 3 large eggs
- 1 egg white
- 3 tablespoons (45ml) vegetable oil
- Vegetable oil, for oiling bowl
- 1 egg, for egg wash
- ½ teaspoon (3ml) water, for egg wash
- Coarse salt, for topping
Method:
- Sprinkle yeast in a small bowl. Pour lukewarm water in bowl. Add honey and milk and sit to agitate. Set bowl aside until frothy.
- Put flour in the bowl of a stand mixer. Add brown sugar and salt and stir to combine. Make a well in the centre, add eggs and yolk. Pour oil into well. Whisk wet ingredients together.
- Pour in your yeast mixture and stir everything together until a dough forms.
- Use the dough hook attachment of the stand mixer to knead the dough on low until dough starts to look smooth. Add more flour if needed.
- Turn onto a floured work surface and knead.
- Oil a bowl and put dough inside. Cover with a tea towel and let side until doubled in size, about two hours.
- Punch the dough to get rid of any air bubbles.
- Turn the dough out onto a floured work surface and break it into three balls of equal size. Roll each ball into a thick rope.
- Braid into a long braid. Press together the strands of the braid at each end to secure.
- Transfer the braid to a baking sheet lined with parchment paper.
- Cover with a damp tea towel and let sit to rise again.
- Preheat oven to 350oF (180oC).
- Crack egg for egg wash into a small bowl. Add water and whisk together.
- Brush the bread with the egg wash.
- Top with a sprinkling of coarse salt.
- Bake in the oven for 30-35 minutes until nicely browned.