Ingredients
- 3 cups all-purpose flour
- 3/4 tsp salt
- 4 Tbsp or 1/2 stick butter
- 1 1/4 cup whole milk
- 1 packages (or 3 tsp) active dry yeast
- 1 tsp sugar
- To brush over dough: 1 egg yolk + 1 Tbsp of whole milk
Instructions
- In a large bowl, mix flour and salt. Set aside.
- In a small bowl, melt butter in microwave for 30 seconds.
- In glass measuring cup, heat milk in microwave for 1 min and then add melted butter.
- In small bowl, mix yeast and sugar.
- Add yeast mixture to milk and butter and let sit for 5-10 mins.
- Once yeast mixture is frothy, add to flour mixture in large bowl and mix with spoon.
- When dough has pulled together, knead in bowl or on a flat lightly floured surface for 5-10 minutes.
- After kneading, place back into large bowl and cover with warm damp cloth. Allow to rise at room temperature for about 1.5-2 hours.
- After dough has risen, cut dough into 2 equal pieces and roll or stretch into two long overlapping strings/snakes that form a plus (+) sign.
- Braid by alternating between overlapping top and bottom strings, with overlapping left to right strings.
- Place braided dough on parchment paper on baking sheets and lightly brush with the egg and milk mixture. Let rise 30 minutes.
- Brush another coat of egg and milk mixture and place baking sheet in a preheated oven (395F of 200C) on the middle shelf for 35 minutes.
- After baking, let cool on metal rack for 15-20 minutes before slicing the bread.
Instructions with photos
- In a large bowl, mix flour and salt. Set aside.
2. In a small bowl, melt butter in microwave for 30 seconds.
3. In glass measuring cup, heat milk in microwave for 1 min and then add melted butter.
4. In small bowl, mix yeast and sugar.
5. Add yeast mixture to milk and butter and let sit for 5-10 mins.
6. Once yeast mixture is frothy, add to flour mixture in large bowl and mix with spoon.
7. When dough has pulled together, knead in bowl or on a flat lightly floured surface for 5-10 minutes.
8. After kneading, place back into large bowl and cover with warm damp cloth. Allow to rise at room temperature for about 1.5-2 hours.
9. After dough has risen, cut dough into 2 equal pieces and roll or stretch into two long overlapping strings/snakes that form a plus (+) sign.
10. Braid by alternating between overlapping top and bottom strings, with overlapping left to right strings.
11. Place braided dough on parchment paper on baking sheets and lightly brush with the egg and milk mixture. Let rise 30 minutes.
12. Brush another coat of egg and milk mixture and place baking sheet in a preheated oven (395F of 200C) on the middle shelf for 35 minutes.
13. After baking, let cool on metal rack for 15-20 minutes before slicing the bread.
