Ingredients
2 1/4 tsp (1 package) Active Dry Yeast
1 1/2 C. Warm Water, divided
1/2 tsp Sugar
5-6 C. All Purpose Flour
3 Eggs + 2 Yolks
1/2 C. Grapeseed Oil
2/3 C. Honey
2 C. Golden Raisins, plumped with hot water (opt)
1 TBL Sesame Seeds (opt)
Method
1. Whisk the warm water, yeast and sugar in a small bowl and set aside to bloom (about 5 min).
2. If using raisins, place them in a bowl, pour hot water over them and set aside to plump.
3. Separate the yolks and whites of 2 of the eggs. Set the whites aside. Add the 2 yolks plus the remaining 3 eggs to a large bowl and beat with the honey (it helps if you warm the honey up a bit). Add in the remaining 1/2 cup of water, oil and salt. Mix well.
4. Add the frothy yeast to the egg mixture, beating well. Start adding the flour with a wooden spoon, 1 cup at a time, until you get about 5 cups and the dough is still sticky.
5. At this point, turn out the dough onto a floured surface and start kneading. Add the remaining flour slowly until the dough is slightly sticky but smooth. It is ok if you don't use all 6 cups. If using raisins, drain, pat dry and knead those in now.
6. Grease a bowl, place the dough in it, turning once to coat. Cover with a towel and set it aside to rise in a warm place until doubled in size. About 1 1/2 hours.
7. Once risen, turn out dough, it’s time for shaping. Divide the dough into 2 (cover one with a towel) Options are:
Divide into 3 pieces for braiding. Roll pieces into ropes and braid however you wish, tucking the ends under when you get to the end.
OR divide into 16, roll into balls and place in a cake pan for tare and share.
OR make 1 long rope and spiral up into a snail shape.
Repeat with other half of the dough.
8. Place loaves on a greased cookie sheet or two, at least 6" apart. Spray the tops of the loaves lightly with oil so they don't dry out and cover with a towel to rise until doubled again. About 1 hour.
9. Preheat oven to 350 degrees. Beat remaining egg whites with 1 TBL of water and a little bit o’ honey. Brush loaves with the egg/honey wash and sprinkle with seeds if desired. Bake 35-40 minutes until golden in color, and the bottoms sound hollow when tapped. Remove and cool on a wire rack. NOTE: if the tops are browning but bread is not done, cover will foil while baking.
