Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the warm water, salt, oil, honey, and lemon juice in the bowl of a stand mixer.
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For
1
M
I
Dough:
3/4
cup
Warm water (165 grams)
1
tsp
Salt
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Carla T
3 months ago
Love it!!
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Chelsea S
3 months ago
Made this and my family loved it! It was surprisingly easy for how intricate it looks. Could this be made the night before somehow?
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Kristin
3 months ago
So glad you enjoyed it! I haven't done this, but you *should* be able to cover and refrigerate before the 2nd rise and allow it to rise slowly in the fridge overnight. Then bake in the morning. My only concern would be it possibly over-proofing and loosing some of it's shape. But again, I haven't tried it. But that's what you can do with most yeasted recipes.
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Laura P
3 months ago
I did an overnight proof! It didn’t hold its shape as well but still looked lovely and tasted great!
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S
Sarah H
3 months ago
My daughter can only tolerate certain grains (she is gluten intolerant). Could I make this with einkorn or spelt?
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Kristin
3 months ago
Yes spelt works great in this!
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Joanna C
3 months ago
Loved it!
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Kristin
3 months ago
yay!
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Reply
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Prep
10m
Cook
25m
Total
35m
Ingredients
Method
Turn cooking mode on
Step 1
Combine the warm water, salt, oil, honey, and lemon juice in the bowl of a stand mixer.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
Dough:
3/4
cup
Warm water (165 grams)
1
tsp
Salt
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
C
Carla T
3 months ago
Love it!!
Like
Reply
Cancel
C
Chelsea S
3 months ago
Made this and my family loved it! It was surprisingly easy for how intricate it looks. Could this be made the night before somehow?
Like
Reply
Cancel
Kristin
3 months ago
So glad you enjoyed it! I haven't done this, but you *should* be able to cover and refrigerate before the 2nd rise and allow it to rise slowly in the fridge overnight. Then bake in the morning. My only concern would be it possibly over-proofing and loosing some of it's shape. But again, I haven't tried it. But that's what you can do with most yeasted recipes.
Like
Reply
Cancel
Laura P
3 months ago
I did an overnight proof! It didn’t hold its shape as well but still looked lovely and tasted great!
Like
Reply
Cancel
S
Sarah H
3 months ago
My daughter can only tolerate certain grains (she is gluten intolerant). Could I make this with einkorn or spelt?
Like
Reply
Cancel
Kristin
3 months ago
Yes spelt works great in this!
Like
Reply
Cancel
Joanna C
3 months ago
Loved it!
Like
Reply
Cancel
Kristin
3 months ago
yay!
Like
Reply
Cancel
