Ingredients
- 3 (.25 ounce) packages active dry yeast
- 3 cups warm water (110 degrees F/45 degrees C), divided
- 1 pint heavy cream
- 1 cup butter
- 6 eggs
- 3 tablespoons salt
- 8 cups all-purpose flour, or as needed
- 1 egg, beaten
- 1 tablespoon water
Why This Recipe Works
Pro Cooking Tips
- Let the dough rise in a warm, draft-free spot for the best texture.
- Brush the top with egg wash before baking for a shiny, golden crust.
Step 1
Stir the yeast into 1 cup of water and set it aside to get going. Meanwhile, warm the heavy cream in a saucepan over medium heat until it’s just about to boil, which usually takes around 3 to 4 minutes. Take it off the heat, then stir in the butter until it melts. Add the remaining 2 cups of warm water, followed by the eggs and salt, and mix everything together well. Pour in the yeast mixture and give it a good stir.
Step 2
Using an electric mixer, gradually beat in 4 cups of flour until the dough starts to come together. Add more flour as needed to make a really stiff dough. When it’s firm enough, turn it out onto a generously floured surface. Knead in about 4 more cups of flour, working until the dough feels smooth and elastic and doesn’t stick to your hands. Pop the dough into a large greased bowl, cover it, and let it rise until it has doubled in size—this will take around 2 hours.
Step 3
Once it’s risen, punch the dough down gently and let it rise again for about 30 minutes. Then divide it into 6 long strands. Take two strands at a time and overlap them into an upside-down “U” shape, braiding them as you go. Place your braided loaf onto an ungreased baking sheet. Mix a beaten egg with a tablespoon of water and brush this glaze over the loaf. Let it rest and rise one last time for about 20 minutes.
Step 4
Preheat your oven to 350°F (175°C). Bake the bread for 30 to 40 minutes, or until it turns a beautiful golden brown. Let it cool a bit before slicing and enjoying!
