"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Honey Braid Recipe

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This recipe for Honey Braid, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dorothy Siegel
Added: Sunday, September 21, 2008


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

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 375.

To make topping, combine ingredients and beat with spoon to blend.




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