Golden Honey Braid
Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.
YIELD
1 loafPREP
130 minCOOK
40 minREADY
180 minThis golden braided bread is a food processor yeast bread that skips the arm workout of traditional kneading. The processor handles the mixing and developing of the dough in under a minute, pulsing flour, oil, honey, and salt together before slowly drizzling in water until the dough forms a smooth, satiny ball.
The optional saffron gives the loaf its name-worthy golden color and a subtle, floral aroma. Even a tiny amount tints the entire dough a warm yellow that deepens during baking. Without it, you still get a beautiful loaf, just paler.
Braiding the dough into three strands is easier than it looks. Roll each piece into a long rope, braid loosely (tight braids restrict the rise and produce a dense loaf), and let it proof until nearly doubled before baking. A honey brush on the hot crust straight from the oven gives it that sticky, glossy sheen.
Chef Tips
- Add water very slowly through the processor feed tube. Too much at once makes the dough sticky and unworkable.
- Braid loosely. The dough needs room to expand during the second rise and in the oven.
- Tap the bottom of the baked loaf. A hollow sound means it’s done. A dull thud means it needs more time.
- Knead raisins in by hand after processing if you want them. The processor would chop them to bits.
Variations
- Shape as a ring in a tube pan instead of a braid for a challah-style presentation.
- Add a teaspoon of cinnamon to the flour for a honey-cinnamon bread.
- Replace golden raisins with dried cranberries or chopped apricots for a different dried fruit character.
Ingredients
Directions
Combine ¼ 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℉ (180℃).
Bake until golden and loaf sounds hollow when tapped, 30 to 40 Remove immediately from cookie sheet or pan and place on wire rack. Brush honey over crust. Cool.
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