Recipes

Sue Bee Honey Braided Bread

0
| Share | Print

Summary

This decorative braided bread made with Sue Bee Honey is the perfect centerpiece for spring gatherings! Serve warm and top with one of our Whipped Honey Butter varieties.

     

    Ingredients

     
    • 1/2 cup Sue Bee Honey
    • 5 1/2 cups flour, plus extra for kneading
    • 2 teaspoons salt
    • 2 packages active dry yeast
    • 1/2 cup warm water
    • 4 eggs
    • 1 can evaporated milk, lukewarm
    • 4 tablespoons butter, softened to room temp
    • 1/2 cup butter, melted
     
     

    Directions

    1. Preheat oven to 350 F.

    2. In a medium bowl, sift together flour and salt. Set aside.

    3. In a small bowl, mix yeast with warm water. Set aside and let the yeast activate and expand.

    4. In a large bowl, beat 4 eggs. Add lukewarm milk, softened butter, Sue Bee Honey and activated yeast, then blend.

    5. Add flour mixture to the milk-honey mixture 1 cup at a time, blending after each cup to make sure all flour is incorporated.

    6. After the flour has been incorporated and the dough has a satiny consistency, turn it out onto a lightly floured surface and knead for approximately 3-4 minutes until smooth and elastic (don’t overwork your dough).

    7. Place dough in a large bowl that has been coated with butter; turn the dough over in bowl to coat dough with butter. Cover the bowl with plastic and then put a damp towel over the plastic and bowl to keep the dough moist. Place the bowl in a warm place for dough to rise (dough should double in volume in approximately 1 hour).

    8. Punch down or deflate dough and turn it out onto a lightly floured surface. Divide it into 2 equal parts and shape into rounds. Cover and let the dough rest for 15 minutes.

    9. To form the braid, roll each round of dough into a long roll about 36” long and 1 1/2’’-2” thick. Using the 2 long pieces of dough, form a loosely braided ring on a large baking sheet. Seal the ends of the ring together and tuck the loose ends under the dough.

    10. The natural separation of the 2 rolls creates “nesting” spots in the braid for the 10 colored eggs. Evenly distribute the eggs between the folds of the dough braid.

    11. Place the braided dough in a warm spot, covering with the damp towel; let rise for about 45 minutes. Gently brush braid with the remaining melted butter and bake in preheated oven for 30-35 minutes or until golden brown. The colored eggs will cook as the bread bakes. 

Read Reviews