Recipe courtesy of Aria Kagan

Sunday Bread

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 30 min
  • Yield: 8 to 12 servings



  1. In a bowl, stir together the water and yeast. Let sit for 5 minutes. 
  2. In a stand mixer, with a paddle attachment, mix the flour and salt. Pour the yeast into the flour and add the honey. Mix slowly until the mixture is just incorporated and the dough is formed. 
  3. Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute. 
  4. Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes. 
  5. Turn the dough out onto a lightly-floured surface and roll into a loaf shape. With kitchen scissors, or a sharp paring knife, cut 6 notches into the dough at a 45-degree angle. Take one piece of dough and pull it left, the next piece of dough, pull right. Repeat with all pieces until you have a shape that resembles leaves on a branch. Transfer to a baking sheet and let rest for 20 minutes. 
  6. Preheat the oven to 350 degrees F. Using a fork, beat the egg with 1 teaspoon water and brush the egg wash onto the top of the bread. Bake the bread for 20 minutes, or until golden and baked through.