Ingredients Jump to Instructions ↓

  1. 1 (7g) sachet of fast action bread yeast

  2. 250ml (8 fl oz) warm water (45 degrees C)

  3. 150ml (1/4 pint) vegetable oil

  4. 150ml (1/4 pint) honey

  5. 3 eggs

  6. 2 teaspoons salt

  7. 800g (1 3/4 lbs) flour

  8. 1 egg white

  9. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

  2. Stir the oil, honey, eggs, salt and 450g of flour into the yeast mixture; beat well. Stir in the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

  4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking tray. Cover with a clean damp drying cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C (gas mark 4).

  5. In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.

  6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.


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