Golden Honey Braid

* Exported from MasterCook *

GOLDEN HONEY BRAID

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 To 3/4 cup warm water
4 tb Honey
1 pk Active dry yeast
1/8 ts Ground saffron, optional
2 1/2 c All-purpose flour
1/4 c Vegetable oil
1 t Salt
1/2 c Golden raisins, optional
Honey

Makes 1 loaf

Combine 1/4 cup of the water, 1 tablespoon of the
honey, yeast and saffron, if desired. Stir to
dissolve yeast and let stand until bubbly, about 5
minutes.

Fit processor with steel blade. Measure flour, oil,
remaining 3 tablespoons of the honey and salt into
work bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until
blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough
remaining water through feed tube into flour mixture
so dough forms a ball that cleans the sides of the
bowl. Process until ball turns around bowl about 25
times. Turn off processor and let dough stand 1 to 2
minutes.

Turn on processor and gradually drizzle in enough
remaining water to make dough soft, smooth and satiny
but not sticky. Process until dough turns around bowl
about 15 times.

Turn dough onto lightly floured surface. Knead
raisins into dough, if desired. Shape into ball and
place in lightly greased bowl, turning to grease all
sides. Cover loosely with plastic wrap and let stand
in warm place until doubled, about 1 hour.

Punch down dough. Divide dough into 3 equal parts.
Shape each part into strand 20 inches long. Braid
strands loosely together and place on greased cookie
sheet or in greased 2 quart ring mold or tube pan.
Cover loosely with plastic wrap and let stand in warm
place until almost doubled, about 45 minutes.

Heat oven to 350 F. Bake until golden and loaf sounds
hollow when tapped, 30 - 40 minutes.

Remove immediately from cookie sheet or pan and place
on wire rack. Brush honey over crust. Cool.

Food Processor Bread Book From the collection of Jim
Vorheis



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