Combine the yeast and warm water in a large bowl. Let stand for 5 minutes.

Cream the softened butter and sugar in a medium bowl using a whisk until smooth. Gradually stir in the sour cream until combined. Set aside.

Add the eggs to the yeast mixture and mix well. Add the sour cream mixture and stir until smooth. Add 1 cup (120 grams) of the flour and the salt. Gradually mix in the remaining 4 cups (480 grams) flour until you have a shaggy dough.

Sprinkle a work surface with flour. Tip the shaggy dough out onto the surface and sprinkle with a couple more pinches of flour. Knead the dough with the palms of your hands (avoid poking it with your fingertips), adding flour as needed to prevent it from sticking to the work surface and your hands, until the dough is smooth, not sticky, and gently springs back when pressed with a fingertip (also called the “poke test”), about 5 minutes. (Another way to check that the dough has been kneaded long enough is by performing the “windowpane test”: Cut off a chunk of the dough – around 50 grams – and stretch it gently between your fingers into a thin sheet. If it breaks too easily, it needs more kneading. But if you can stretch the dough thin enough to see your fingers through it when it’s held up to the light, it’s good to go.)

Pour the canola oil into a large bowl, then place the dough in the bowl and rotate to coat it with oil. Cover the bowl with a clean dish towel and place in a warm (75 to 80 degrees F/24 to 27 degrees C), draft-free area for about 90 minutes, until the dough has doubled in volume.

Remove the dish towel and punch down the dough. Turn the dough out onto your work surface and divide it into two equal portions. Cut each portion into thirds so you have 6 portions. Roll each of these portions into a rope on a clean work surface (or just in the air, rolling the dough between your palms) about 15 inches (38 centimeters) long. Working with three ropes at a time, braid the ropes, pinching the ends to make sure they don’t unravel during the second rise, to form two loaves.

Line to sheet pans with parchment paper or a silicone baking mat. Place each shaped braid on its own pan. Cover each with a clean dish towel and let it rise in a warm, draft-free area for 30-45 minutes, until they bulk up in size a bit (but are not doubled).

Near the end of this proof, arrange two racks in the oven–one on the bottom notch and the other second from the top–and preheat the oven to 375 degrees F (190 degrees C).

Prepare an egg wash by whisking the egg white and 1 tablespoon of water in a small bowl until frothy. Uncover the dough and use a pastry brush to brush the loaves with the egg wash. Sprinkle with the poppy seeds (if using).

Bake for 35 to 40 minutes, until the loaves are a dark golden brown and sound hollow when you knock on the underside. Make sure the switch the sheet pans’ positions on the oven racks and to rotate the loaves 180 degrees halfway through to ensure even baking.

Transfer the loaves from the sheet pans to wire racks and let cool completely. Then enjoy!

Stilton Scones with Cranberries

Ingredients

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