1 package of dry yeast (2 1/4 teaspoons)

3-4 tbsp sugar

1 cup luke warm water (100-108 degrees F)

1/8 cup honey

2 extra large eggs (or whatever size you have, room temp)

3-4 cups unbleached flour, all purpose and/or bread flour (i.e King Arthur is a high quality brand)

1-2 tsp salt

1/2 cup light vegetable oil (canola, safflower)

Seeds for topping (optional, seeds of your liking)




Place yeast with half the sugar in a large bowl and add the water. Let stand for a few minutes until starting to foam (this is proofing the yeast.)

Add rest of sugar, and 1 cup of the flour and mix. Add the eggs and honey and mix.

Add salt and oil and mix.  

Slowly add the flour, half a cup at a time, using a wooden spoon or dough whisk. At some point you can use your hands. Kneading is very important aspect of the baking process. 

Let rise: lightly oil the bowl and place your dough inside, turning to oil slightly. Cover with towel or plastic wrap. Place in a non drafty warmish place to rise for 2 hours.

The dough should be almost double in size and turn it into lightly floured work surface, punch it down to deflate. If dough is too sticky/soft, you can knead more in more flour but not too much as that would make it dry. Divide and shape into loaves.

Let rest for another 15-20 min before brushing with egg wash and sprinkle with seeds/topping.

Bake for about 40-45 min at a preheated oven 325 degrees F. (Depending on your oven, this may vary - convection is usually 5 minutes faster.)