Cooking Instructions
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Step 1
For the roux: Whisk together the
Gluten-Free All-Purpose Flour (2 1/2 Tbsp)
and
Water (1/2 cup)
in a small saucepan - cook over medium high heat, whisking constantly, until thickened - it is ready when the whisk leaves a visible trail as it moves through the roux.
Step 2
Remove from the heat & allow to cool until no longer hot to the touch.
Step 3
Crush
Mastiha Drops (4)
with
Granulated Sugar (1/2 tsp)
. Set aside.
Step 4
Crack 1
Large Egg (1)
and separate the egg yolk from the egg white. Set aside the egg yolk.
Step 5
For the dough: Place the
Gluten-Free All-Purpose Flour (3 cups)
,
Cream of Tartar (1/4 tsp)
,
Granulated Sugar (1/4 cup)
,
Instant Dry Yeast (1/2 Tbsp)
, and
Kosher Salt (1 tsp)
in the bowl of a stand mixer and use a handheld whisk to combine.
Step 6
Heat the
Milk (1/2 cup)
with the
Ground Mahlab (1/2 tsp)
and the mastiha & sugar mixture until milk is hot but not boiling.
Step 7
Allow the milk to cool and then add the
Large Eggs (2)
, Egg Yolk,
Honey (1/4 cup)
,
Oranges (1 tsp)
, and roux to the saucepan, whisking well to combine.
Step 8
Add wet ingredients to the flour in the bowl of the stand mixer and mix on low speed with the dough hook until the dry ingredients are incorporated into the wet.
Step 9
Slowly add in the
Unsalted Butter (1/3 cup)
, one piece at a time, letting each piece mix into the dough before adding the next piece.
Step 10
Raise the mixer speed to high and mix for another 5 minutes. The dough will be quite sticky but relatively smooth & stretchy.
Step 11
Spray a silicone spatula lightly with cooking oil spray and scrape down the sides of the bowl.
Step 12
Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 5 days.
Step 13
On baking day, line a rimmed baking sheet with unbleached parchment paper & set it aside.
Step 14
Remove the dough from the refrigerator and turn it out onto a lightly floured surface - knead the dough until it is smooth.
Step 15
To make braided bread, divide the dough into three equally sized pieces (you can use a scale to get them identical). Shape each piece into an 18" long rope.
Step 16
Braid the three pieces together.
Step 17
Once the loaf is braided, carefully transfer the braided dough, already on parchment paper, to a rimmed baking sheet.
Step 18
Beat 1
Large Egg (1)
with
Water (1 Tbsp)
to make an egg wash.
Step 19
Brush the top of the dough carefully but liberally with the egg wash.
Step 20
Cover the braided bread with oiled plastic wrap and allow to rise in a warm, draft-free location for 40 minutes.
Step 21
Brush the loaf again with egg wash, sprinkle with
Sesame Seeds (1 Tbsp)
and allow to continue to rise uncovered until nearly doubled in size, about another 20 minutes.
Step 22
Place the bread in the center of a cold oven and turn the heat to 350 degrees F (180 degrees C). Bake for 20 minutes,
Step 23
Then turn down the oven temperature to 325 degrees F (160 degrees C) and bake until the internal temperature of the bread is 185 degrees F (85 degrees C ) on an instant-read thermometer, about another 15 minutes.
Step 24
Allow the bread to cool completely before slicing, toasting & serving with butter. Slice the bread about 3/8" thick for best results.
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