2 tablespoons yeast
4 teaspoons sea salt
¾ cup honey
1 ¾ cups warm water
5-6 cups flour (added in batches)
1 cup oil
3 eggs
topping for bread:
1 egg, beaten
poppy seeds
This bread mixes up nicely in a Kitchenaid.
Measure yeast, sea salt, honey and water into a bowl, and stir. Mix in 2 cups flour. Stir in oil and eggs. Gradually add flour, until dough loses stickiness. Begin kneading in bowl. Dump the dough onto a floured board, and work into a silky texture. At this point the dough will feel like a baby's bottom!
Replace dough into oiled bowl; cover. Rise in a warm spot for about 1 hour. Punch down and knead briefly. Braid into two loaves. Place on greased baking sheet. Rise, covered, in warm spot for a half hour. Glaze with egg and sprinkle on poppy seeds.
Bake low and slow – 45 minutes to an hour at 325.
