"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Honey Braid, by Dorothy Siegel, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup milk 1/2 cup sugar 1-1/2 teaspoon salt 1/4 cup shortening 1/2 cup warm water 2 packages yeast 2 eggs, beaten 5 cups sifted flour
HONEY TOPPING: 1 egg white 2 tablespoons honey 1/3 cup powdered sugar 2 tablespoon soft butter
Scald milk, stir in sugar, salt and shortening. Cool to lukewarm. Soak yeast in warm water and stir to dissolve. Stir in lukewarm milk mixture. Add eggs and 3 cups flour and beat thoroughly. Stir in additional flour. Turn on board or pastry cloth and knead until smooth and elastic. Place in greased bowl, cover and let rise in warm place about 1 hour. Punch down and turn out on board. Divide into thirds; roll each into strand about 15 inches long and braid. Place on greased baking sheet. Let rise until double in bulk. Drizzle with honey topping. Bake at 375º.
To make topping, combine ingredients and beat with spoon to blend.
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