16 Serves
161 Mins
4 g
32 g
4 g
In a tall glass, combine 3 tablespoons of all-purpose flour, 2 tablespoons of sugar, and the yeast. Stir in 1/2 cup of lukewarm water (100-43°C) and let the mixture sit until it foams and rises to the brim, approximately 10 minutes.
Ingredients, vitamins, and health benefits
All Purpose Flour
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a medium bowl, whisk together 3 cups of all-purpose flour and 2 teaspoons of salt. In a larger bowl, whisk together the brown sugar, cooking oil, and 2 eggs.
Add the flour mixture from the medium bowl into the larger bowl. Stir in the yeast mixture and an additional 1.5 cups of lukewarm water. Gradually incorporate 4 more cups of all-purpose flour, mixing with a wooden spoon until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 5 minutes, adding small amounts of flour as needed to prevent sticking, until the dough is smooth and elastic. Form into a round.
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp towel and place in a warm oven (preheated to 66°C then turned off) for 45 to 60 minutes, or until doubled in size.
Punch the dough down to release air, knead for 5 minutes on a floured surface, and return to the oiled bowl. Cover and let rise again in the warm oven for 30 to 40 minutes.
Divide the dough into two loaves. For each loaf, knead in raisins if desired, divide into three ropes, and braid them together. Pinch the ends to seal and place on an oiled baking sheet.
Whisk an egg with a splash of water to create an egg wash. Brush the loaves with the wash and bake at 175°C for 30 minutes.
Sugar
Yeast
Water
Brown Sugar
Salt
Cooking Oil
Egg
Raisins
Vitamin A
15 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
64 µg / 400 µgCalcium
18 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
49 mg / 1,250 mgPotassium
95 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
10 g / 50 gSaturated Fat
1 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
15
g6
g17
g
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KazakhZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g