Bread Dough

• Scale all ingredients into measuring bowls using a digital scale.
  
• Check water temperature using a digital kitchen thermometer - it should measure no 90-100℉ (35-38℃).
  
• Add a pinch of the sugar to the water and stir.
• Then add the yeast to the water and stir; set aside for 10 minutes until foamy.
  
• Meanwhile, set up your stand mixer with a dough hook (read about my preferred stand mixer here).
  
• When yeast is foamy, pour the water and yeast mixture into the bowl of your stand mixer.
  
• Add the melted butter, eggs, sugar, salt and mix together with whisk or by hand.
  
• Add the flour, change to the dough hook, and turn your mixer to level 1. Mix for two minutes until all wet ingredients are hydrated. Turn mixer off and scrape down the sides, if needed.
  
• Turn mixer to level 2. Mix for five more minutes. Add the raisins and sliced almonds. Mix until incorporated. Dough should begin to climb the dough hook but still stick to the bottom of the bowl. Continue to add 1 T (spoonful) of flour until you achieve the desired consistency.
  
• Scrape dough onto a flat work surface.
  
• Knead into a ball with a bit of flour to prevent sticking.
  
• Put ball into a container and cover. Set aside in a warm location to bulk proof until doubled in size.
  
• Once dough has doubled in size, flour a work surface and dump dough out.
  
• Deflate the dough by pushing gently on it and folding it over, flip it so the fold is on the bottom.
  
• Cut the dough using a bench scraper into two equal sections.
  
• Roll each section to about 18 inches (45 cm) long. If dough is hard to roll, allow it to rest for 10 minutes and then continue on.
  
• Slightly flatten the roll. Then beginning on one end, roll the bread up into a snail shape. Tuck the tail under the bread dough.
  
• Place the shaped dough onto a half-sized baking sheet 18 x 36 inches (45 cm x 90 cm) lined with parchment paper.
  
• Cover the dough with a damp kitchen towel; allow shaped dough to proof until doubled in size.
  
• Preheat the oven to 350℉ (175℃).
• Thoroughly mix one egg with 1 tsp of water.
• Using a pastry brush, gently brush egg wash on the dough.
  
• Sprinkle with one half of the almonds. Repeat the process to make a second one. Place 3" apart on the tray.
  
• Bake bread for 30-35 minutes until it begins to brown. Check internal temperature with a kitchen thermometer, internal temp should read 190℉ (88℃). If needed, bake for 5 more minutes until internal temp is achieved.
• Remove dough from baking sheet and place on a cooling rack. Allow bread to cool for 20 minutes before slicing.
  
• Store unused bread that is completely cooled in a tightly sealed plastic bag or container. Bread can be sliced and frozen for future use. Take one piece out at a time and toast.