Ingredients:
1 c lukewarm water
2 tsp active dry or instant yeast
4-4 1/2 c Flourish Flour
1/4c granulated sugar
2 tsp salt
2 large eggs
1 large egg yolk (put aside egg white for egg wash)
1/4 cup neutral flavored vegetable oil
Instructions:
- Dissolve the yeast. Place lukewarm water in a small bowl and sprinkle with yeast and a pinch of sugar, stir to combine. Let stand 5-10min, or until a thin, frothy later appears across the top.
- Mix 4 cups flour, sugar and salt together in a large bowl or stand mixer.
- Make a well in the center of dry ingredients. In the well of the dry ingredients, add the eggs, egg yolk and oil.
- Whisk to form a slurry, taking a little of the flour mixture from the sides of the bowl. Pour the yeast mixture over the egg slurry and mix all bowl contents until a shaggy dough forms.
- Knead the dough for 6-8 minutes with the hook attachment on stand mixer or on a floured surface by hand for 10 minutes. Add a teaspoon of flour at a time to reduce stickiness of dough. Dough should be tacky, but not sticky.
- Place dough in an oiled bowl, cover and let rise in a warm area until it has doubled in size, about 1 1/2-2 hours.
- Divide dough into three equal parts and roll into ropes, about 16 inches long. Braid the dough, squeezing the ropes together at either end once finished. Place braided dough on a parchment lined baking sheet, sprinkle with a little flour, cover with a kitchen towel and let rise for about an hour.
- Brush dough with egg wash (egg white and 1 tbs water) and bake on the middle rack of a 350 degree oven for 30-35 min, rotating halfway through.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.