Poppy Seed Braid
"Makes 4 loaves"
Categories: Breads, Nuts/Seeds, Budget-Friendly, Brunch, Fall/Autumn, Rosh Hashanah, Winter, Oven Bake, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Flour more
Recipe: #26685 July 27, 2017
- Serving Size: 1 (336.6 g)
- Calories 856.1
- Total Fat - 17.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 0.4 mg
- Sodium - 1760.3 mg
- Total Carbohydrate - 151.2 g
- Dietary Fiber - 5.9 g
- Sugars - 7.2 g
- Protein - 20.3 g
- Calcium - 96.7 mg
- Iron - 2.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Dissolve yeast in warm water.
Add sugar, salt, oil and 3 cups four, mix well.
Add enough remaining dough to make dough easy to handle.
Turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic.
Place dough in oiled bowl and brush top with oil.
Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled.
Punch down dough and divide into fourths.
Divine each fourth into 3 equal parts and shape into a 10 inch strand.
Braid each group of strands on greased baking sheet.
Brush each braid with honey and sprinkle on poppy seeds.
Let braids rise 30 minutes, or until doubled.
Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.
Tips & Variations
No special items needed.