- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 419 mg
- Level: Easy
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 30 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 9 g
- Cholesterol
- 20 mg
- Sodium
- 419 mg
Ingredients
Directions
- In a bowl, stir together the water and yeast. Let sit for 5 minutes.
- 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.
- Remove the dough from the mixer and knead by hand on a lightly-floured surface. Knead for 1 minute.
- Place the dough in a bowl and cover with plastic wrap. Let sit for 30 minutes.
- 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.
- 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.
