An astonishing novel about redemption
and forgiveness from #1 "New York Times"-bestselling
author Picoult. Sage Singer becomes friends with an
old man who's particularly beloved in her community.
One day he asks Sage for a favor: to kill him.
Some stories live forever . . .
8 cups all-purpose flour (do not pack
the flour into the cup or overfill it)
1 T instant yeast
1/2 cup sugar
1 T salt
1/2 cup vegetable oil
5 eggs (room temperature)
1 1/4 cups water (temperature of bath
Mix: Combine all ingredients in the
mixing bowl of a stand mixer and mix on
low speed until the flour is absorbed
and the mixture is homogenous.
Let the dough rest for 15 minutes.
Mix for 3 minutes in the mixer scraping
down the bowl if necessary.
This process can also be done by hand in
a large mixing bowl.
Proof: Place in an oiled bowl and cover
for 90 minutes (or, place immediately in
the refridgerator to shape and bake the
Shape: Divide the dough into 6 pieces of
equal weight then roll into tight
cylinders, about 4 inches long.
Let the cylinders relax for 20 minutes
then roll them into 12-14 inch strands.
Take three strands, seal the starting
ends together and braid loosely, sealing
the finishing ends. Place on a
parchment-lined baking tray and repeat
with the second set of strands.
Proof: Place, covered, in a warm place
for 1.5 to 2 hrs to rise.
Bake: While the loaves proof, preheat
oven to 350F.
Egg wash thoroughly and sprinkle with
poppy seeds or sesame seeds or coarse
sugar and place in the center rack of
the oven to bake for 30 minutes,
rotating as necessary to ensure even
1/2 cups warm milk, 110 degrees
2 teaspoons active dry yeast
1/2 cup sugar, plus a pinch
1 large egg, room temperature
1 large egg yolk
2 cups all-purpose flour, plus more for
1/4 teaspoon salt
6 Tablespoons unsalted butter, plus more
for bowl and muffin tin
¼ pound bittersweet chocolate, very
finely chopped or shaved
1 teaspoon cinnamon
Butter a large non reactive bowl for
dough; set aside.
Butter a 12 cup muffin tin; set aside.
Pour warm milk into a small bowl.
Sprinkle yeast and pinch of sugar over
milk; let stand until foamy, about 5
In a bowl, whisk together ¼ cup sugar, 1
egg and 1 egg yolk. Add egg mixture to
yeast mixture, and whisk to combine.
In the bowl of an electric mixer fitted
with the paddle attachment, combine
flour and salt. Add egg mixture, and
beat on low speed until almost all the
flour is incorporated.
Change to the dough hook. Add 3
tablespoons butter, and knead on low
speed until flour mixture and butter are
completely incorporated, about 10
minutes. Dough will be sticky.
Butter a large bowl. Place dough in bowl
and cover with plastic wrap or a dish
towel. Set aside in a warm place to rise
until dough doubles in size, about 1
If dough is not in a warm area it may
take longer to rise. A simple trick to
help warm your dough-place a large pan
of boiling water on the lowest rack in
your oven and place bowl of dough on the
next highest rack. This should help the
Prepare filling- Place chocolate,
remaining ¼ cup sugar, and cinnamon in a
large bowl, and stir to combine. Add 3
tablespoons butter and toss to combine.
Alternately, place chocolate, cinnamon
and butter in food processor and pulse
to combine. Set aside
Once dough has doubled, turn on to a
well floured surface and deflate. Let
dough rest for 5 minutes.
With rolling pin, roll dough into large
rectangle shape. Sprinkle filling over
dough; roll the dough into a log and
slice into 2’ pieces. Place each slice
in muffin cup. Cover muffin tin with
plastic and let sit for 15-20 minutes or
until dough rises slightly.
Pre-heat oven to 350
Bake for approximately 12-15 minutes.
Remove from oven and cool on wire rack.