Golden honey braid

 
                             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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