sallye bates


Have softened honey butter ready when this comes out of the oven. You're going to want it handy to "sample" the bread.

★★★★★ 1 vote
Makes 2 large loaves
3 Hr
1 Hr


2 c
1 stick
butter (8 tablespoons)
1/3 c
granulated sugar
2 pkg
activated dry yeast
4 large
eggs, room temperature
2 tsp
6 c
all purpose flour (unbleached is best)
1/3 c
1 Tbsp
cold water
poppy seeds


1Bring milk, 6 tablespoons of the butter, and sugar to a boil together in a medium sized sauce pan

Remove from heat, pour into large mixing bowl, let cool to 115º (bowl will be lukewarm)
2Stir yeast into the milk mixture and let stand for 10 minutes

Whisk 3 eggs well in a small bowl and stir them and the salt into the milk and yeast mixture

Stir in 5 cups of flour, 1 cup at a time until dough is sticky

Flour a work surface lightly and turn the dough onto it

Wash and dry the bowl (you will need it later)

Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary until you have a smooth elastic dough
3Smear the reserved 2 tablespoons butter around the inside of the bowl and place the ball of dough in the bowl, turning to coat it lightly with butter

Cover bowl with a towel and set aside

Allow dough to rise until triple in bulk (1-2 hours)
4Turn dough out onto a lightly floured work surface and cut in half

Cut each half into 3 pieces

Roll each piece out into long "snakes" about 18" long

Braid three of the snakes together into a loaf and tuck the ends under

Make another braid with the 3 remaining snakes

Cover a large baking sheet with parchment paper and sprinkle with cornmeal

Transfer the loaves to the baking sheet

Leave room between the loaves for them to rise

NOTE: Depending on the size of your baking sheet, you may need to use two.

Cover loaves with the towel and let rise until nearly doubled (about 1 hour)
5Preheat oven to 350º F

Whisk the remaining egg and 1 tablespoon cold water together well in a small bowl

Brush the egg wash evenly over the loaves

Sprinkle immediately with poppy seeds to taste
6Cook on the middle rack of the oven for 50-55 minutes until loaves are golden brown and sound hollow when bottoms are thumped

Cool completely on racks before wrapping


Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Jewish
Other Tag: Quick & Easy