Bama-Rick
Senior Cook
Ingredients
For the yeast mixture
4 teaspoon active dry yeast
4 teaspoon sugar (granulated)
3/4 cup milk (warmed to 110F°)
Dough
2 tablespoon lemon juice (from 1 lemon)
1 1/4 cup milk (warmed to 110F°)
4 tablespoon butter (unsalted, melted)
1/4 cup vegetable oil
1 cup sugar (granulated)
1 teaspoon vanilla extract
1 teaspoon salt
1 cup cranraisins
1/2 cup pistachios
1 1/2 cup pecans
6 cups all-purpose flour (add more flour as needed)
Egg Wash
1 egg (beaten)
Make Yeast Mixture – In the bowl of your mixer add the yeast, 4 tsp of sugar, and the warm milk, mix everything well. Let it sit in a warm place for about 10 minutes until it froths up.
Make the dough: To the yeast mixture, add the remaining dough ingredients, excluding the flour. Using the paddle attachment, mix over medium speed until well combined. Switch to the dough hook and add 2 cups of the flour to the mixer bowl and mix over low speed until well combined. Add 2 more cups of the flour, mix and repeat with remaining flour. Make sure to mix for about 5 minutes. The dough should be soft and sticky.
First rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
I prefer to do a 6 strand braid. Divide dough in half. Cut each half into 3 pieces, and roll each piece into long strips about a foot long. Start by pinching all 6 ropes of dough together at one end. Organize them by placing the two outermost ropes off to the sides, with the other 4 ropes in pairs.
Cross the two outer strands, keeping them off to the side. Bring the outer left strand to the center, then bring the 2nd strand from the right over to the outer left. Bring the outer right strand to the center, then bring the 2nd strand from the left over to the outer right. Repeat steps 2 and 3 until you have no dough left. Pinch the ends together and you’re done.
Preheat your oven to 400 F degrees.
Second rise: Place the loaves on a baking sheet and let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 40-60 minutes.
Bake: Brush the loaves with the egg wash all over. Bake the bread for 30-35 minutes, or until golden brown. Bread sounds hollow when tapped if done.
Equipment
KitchenAid Classic 4.5 Quart Stand Mixer
Glass Mixing Bowl Set (3 piece)
Aluminum Baking Sheet (2 pack)
Notes
To maximize the shelf life of your homemade bread, make sure to cool thoroughly before storing. Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature.
Properly stored, your bread will last about 4 to 5 days.
For the yeast mixture
4 teaspoon active dry yeast
4 teaspoon sugar (granulated)
3/4 cup milk (warmed to 110F°)
Dough
2 tablespoon lemon juice (from 1 lemon)
1 1/4 cup milk (warmed to 110F°)
4 tablespoon butter (unsalted, melted)
1/4 cup vegetable oil
1 cup sugar (granulated)
1 teaspoon vanilla extract
1 teaspoon salt
1 cup cranraisins
1/2 cup pistachios
1 1/2 cup pecans
6 cups all-purpose flour (add more flour as needed)
Egg Wash
1 egg (beaten)
Make Yeast Mixture – In the bowl of your mixer add the yeast, 4 tsp of sugar, and the warm milk, mix everything well. Let it sit in a warm place for about 10 minutes until it froths up.
Make the dough: To the yeast mixture, add the remaining dough ingredients, excluding the flour. Using the paddle attachment, mix over medium speed until well combined. Switch to the dough hook and add 2 cups of the flour to the mixer bowl and mix over low speed until well combined. Add 2 more cups of the flour, mix and repeat with remaining flour. Make sure to mix for about 5 minutes. The dough should be soft and sticky.
First rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
I prefer to do a 6 strand braid. Divide dough in half. Cut each half into 3 pieces, and roll each piece into long strips about a foot long. Start by pinching all 6 ropes of dough together at one end. Organize them by placing the two outermost ropes off to the sides, with the other 4 ropes in pairs.
Cross the two outer strands, keeping them off to the side. Bring the outer left strand to the center, then bring the 2nd strand from the right over to the outer left. Bring the outer right strand to the center, then bring the 2nd strand from the left over to the outer right. Repeat steps 2 and 3 until you have no dough left. Pinch the ends together and you’re done.
Preheat your oven to 400 F degrees.
Second rise: Place the loaves on a baking sheet and let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 40-60 minutes.
Bake: Brush the loaves with the egg wash all over. Bake the bread for 30-35 minutes, or until golden brown. Bread sounds hollow when tapped if done.
Equipment
KitchenAid Classic 4.5 Quart Stand Mixer
Glass Mixing Bowl Set (3 piece)
Aluminum Baking Sheet (2 pack)
Notes
To maximize the shelf life of your homemade bread, make sure to cool thoroughly before storing. Place in a plastic storage bag, breadbox, or wrap in foil and store at room temperature.
Properly stored, your bread will last about 4 to 5 days.
