Ingredients (for BB-CEC20):
- 1 cup (240mL) water
- 2 large eggs, beaten
- 2 Tbsp. (40g) honey
- 1/4 cup (54g) vegetable oil
- 4 cups (512g) bread flour
- 2 Tbsp. (23.2g) sugar
- 1 tsp. (5.6g) salt
- 2-1/2 tsp. (7g) active dry yeast
- 1 large egg yolk, beaten for egg glaze
Following the instruction manual, prepare the dough using the ingredients listed. Use the REGULAR DOUGH course for BB-PAC20/BB-CEC20 models and the DOUGH SETTING for BB-HAC10 model. Press START.
When the DOUGH course completes, press CANCEL for BB-PAC20/BB-CEC20 models and START/RESET for BB-HAC10 model. Remove dough from baking pan, place on a lightly floured board and punch down.
Roll into a flat circle using a rolling pin. Then divide into 2: 1/3 and 2/3 size dough.
Take the 2/3 size dough and divide into thirds. Using your hands, roll each dough into 16 inch long ropes. Divide the 1/3 sized dough into thirds as well. Using your hands, roll each dough into 17 inch long ropes.
Take the three 16 inch ropes and firmly pinch the top ends (1 inch from the end) together. Braid the ropes and pinch the bottom ends (1 inch from the end) together.
Follow step 5 for the 17 inch ropes to form another braided dough.
Place the 17 inch braid on top of the 16 inch braid. Pinch the ends and fold them underneath.
Place on a baking sheet lined with parchment paper and brush top with egg glaze.
Allow to double in size at room temperature (about 1 hour).
Bake in an oven preheated to 375°F for 25 minutes or until golden brown.