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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the sugar and salt in the boiling water and add the oil; set aside to cool until lukewarm. Dissolve the yeast in the 1/2 cup of warm water (100°F), and set aside for 5 minutes. Add the yeast water to the flour and then the remaining water to which you had added salt, sugar and oil. | 2. Knead in the bowl of a stand mixer, fitted with the dough hook, at the lowest speed until the dough is smooth and elastic, about 5 minutes. Leave the dough to rest in the bowl, covered, for about 20 minutes, then place in the refrigerator to rise overnight. | 3. The following day, take out the dough and, without kneading it, divide it in half. Divide each half into 3, 4, or 6 pieces, depending on how many strands you want for shaping the braids. | 4. Roll each piece into a long, even strand, not too thin, and shape the braids. It is better to lightly flour each strand before braiding them. This will help keep the braided shape neat during baking. | 5. Sprinkle generously on a baking sheet with fine cornmeal or semolina and place the shaped breads on it, cover and leave them to rise for 1 1/2 or 2 hours, then brush them with yolk mixed with 1 tbsp of water and sprinkle with poppy seed if you like. | 6. Bake the bread in a preheated oven 425F for about 45-60 minutes. | 7. If you have a baking stone, preheat it for at least 45 minutes and bake the breads directly on it. Let the breads cool on a rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	cups	boiling	0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
sugar	1	tablespoon	granulated	19.9875	3.7505	0.6256	0.312
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
active yeast	1 1/2	1/2		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
bread flour	6 1/2	cups		3214.705	645.8797	106.6819	14.7823
cornmeal				-	-	-	-
egg yolk	1			54.74	0.6103	2.6962	4.5118
water	1	tablespoon		0.0	0.0	0.0	0.0
poppy seed				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.