// Published February 19, 2016 by alichtner



  • 2 tablespoons yeast
  • 1 ½ cups warm water
  • 1/3 cup olive oil
  • 3/4 cup plus 1/8 cup honey
  • 2 eggs
  • 2 egg yolks
  • 6 cups bread flour
  • 1 Tbsp salt



  1. Dissolve yeast in warm water with 1/2 cup flour.
  2. Wait 10 minutes for slurry to foam.
  3. Add oil, honey, eggs, and egg yolks to the yeast mixture.
  4. Add 1 tablespoon salt all all but a few handfuls of remaining flour.
  5. Knead dough by hand (flour the space you are kneading on) or with a bread hook for 15 minutes. The dough should be the consistency of an earlobe. Add flour if necessary.
  6. Make into ball, coat thinly with olive oil, cover and let rise until double, approximately 2 hours.
  7. Punch down, cover and let rise again until double, approximately 1 hour.
  8. Punch down
  9. Separate the dough into 3 balls. Separate each ball into 3, 4, 5, or 6 equal pieces and roll them into strands. Braid and place on oiled cookie sheet. Cover and let rise until 1½ times the original size.
  10. Brush with egg wash, sprinkle with toppings if desired, and bake at 350 F for 18 minutes.
  11. Check for even cooking and rotate if needed.
  12. Finish baking for approximately 12 – 17 minutes. Underside will sound hollow when tapped.

Recipe Credit: Ron + Robert Hovden

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