Cooking Instructions
1.
In the bowl of a stand mixer fitted with a dough hook stir together
Water (1/2 cup)
,
Brown Sugar (1/3 cup)
and
Active Dry Yeast (2 tsp)
. Allow to proof for 7-8 minutes.
2.
Stir in
Sun-Maid Raisins (1 cup)
,
Vegetable Oil (4 Tbsp)
,
Farmhouse Eggs® Large Brown Eggs (2)
and yolks of the other
Farmhouse Eggs® Large Brown Eggs (2)
to the proofed mixture.
3.
To this mixture add 2 cups of the
All-Purpose Flour (2 1/4 cups)
,
Salt (1 tsp)
,
Simply Organic Cinnamon, Ground (1 Tbsp)
, and
Ground Cardamom (1/8 tsp)
. Begin kneading, allowing all the flour to be absorbed.
4.
Add remaining 1/2 cup of Flour gradually until dough begins to pull away from the sides and is smooth, about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
5.
Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size).
6.
Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
7.
Line a large baking tray with parchment.
8.
Roll each third into a 14-inch long log. Lay the 3 logs parallel to each other on the baking tray.
9.
Braid dough tightly, pinching the ends together and tucking under slightly.
10.
Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
11.
Before the dough is done rising, preheat oven to 350 degrees F (180 degrees C).
12.
In a small bowl whisk together the final whole
Farmhouse Eggs® Large Brown Egg (1)
and
Cream (1 Tbsp)
. Brush generously on the loaf and sprinkle with
Coarse Sugar (to taste)
.
13.
Bake for approximately 32 minutes until golden and an internal temperature of 195 degrees F (90 degrees C) is reached.
14.
Remove from oven and transfer to cooling rack. Allow to cool prior to slicing.
