1/8 cup All-Purpose Flour or Bread Flour
1 tablespoon of sugar
1 packet of active dry yeast (2 1/4 teaspoons)
2/3 cup of Hot Water
5 1/4 cups All-Purpose Flour or Bread Flour
1/2 cup sugar
1 1/2 cup milk
5 tablespoons unsalted butter
1 teaspoon salt
2 large eggs
3/4 teaspoon almond extract or vanilla extract (I use almond if I have it)
1 egg lightly beaten
INSTRUCTIONS FOR STARTER
Add 2/3 cup hot water into a mixing bowl. Gently whisk yeast, 1/8 cup of flour and 1 tablespoon of sugar. Cover with a towel and put in warm place. Wait approximately 10 - 15 minutes until bubbly and airy.
INSTRUCTIONS FOR DOUGH
In a small pot, heat 1 1/2 cups of milk over medium high heat until bubbles form around the edges. Remove from heat and mix in 5 tablespoons of butter, 1/2 cup sugar and 1/4 teaspoon salt. Cool for 5-10 minutes.
Pour the milk mixture into the yeast mixture. Add in the 2 beaten eggs and 3/4 teaspoon almond or vanilla extract
Use your mixer to gradually mix in the 5 1/2 cups flour until dough is sticky and forms a ball shape.
Remove dough from bowl and place on a lightly floured surface. Add flour while kneading the dough until smooth.
Place the dough in a bowl and lightly butter so it doesn’t stick.
Cover bowl with a towel and place in a warm area until dough rises and doubles in size - approximately 1-2 hours.
Remove dough from bowl and place on a lightly floured surface. Separate into three equal parts. Gently roll out each piece of dough into equal length ropes.
Press the ropes together at one end and put them on a parchment paper lined cookie sheet. Braid and then arrange the braid in a circle. Press the ends of the dough together.
Cover cookie sheet with a towel and place in a warm area until dough doubles in size- approximately 1-2 hours.
Preheat oven to 350 degrees Fahrenheit
Lightly beat 1 egg in a small bowl for egg wash
Brush the egg wash over the top of dough
Bake for approximately 45 minutes until bread is golden brown. (Rotate sheet after 25 minutes)
Take out of oven and Cool before serving