I’m in a bread baking rut, it was time to try something new. Braided breads have always appealed to me because they’re so pretty – and because I used to have hair down to my waist, I’ve got the braiding technique down pat. It produced a lovely loaf of bread which went perfectly with our spaghetti and meatballs!
- 1 tablespoon yeast
- 1 cup warm water
- 3 tablespoons granulated sugar
- 1/2 tablespoon salt
- 1/3 cup vegetable oil
- 3 cups all-purpose flour or bread flour
- 1 egg for egg wash
- Sesame seeds for topping
- 1. In the bowl of a stand mixer, combine yeast and water for a few minutes to soften yeast.
- 2. Add the sugar, salt, oil and 3 cups of flour.
- 3. Using a dough hook, mix the dough until it pulls away from the sides of the bowl – approximately 5 minutes.
- 4. Put a tablespoon of flour in a plastic bag and shake to coat the inside of the bag, pour out the excess. Place the bag in a bowl of warm water for 30 mins.
- 5. Remove from bowl, press down to release air from bag, and place on a table for 1 hour. The dough should be very wet. It will start to bubble.
- 6. Leave the bag for 1 hour and 30 mins to rise. It should still be a moist dough. If it’s not rising, flip it over and knock it down.
- 7. Preheat oven to 325º. On a well-floured surface, separate the dough into three pieces, roll and stretch each into a strand. Braid, tucking the ends underneath.
- 8. Place on a parchment sheet lined baking sheet.
- 9. Lightly beat the egg and brush onto the loaf. Sprinkle with sesame seeds. Let it rise for 20 minutes before it goes in the oven.
- 10. Bake for 40 to 45 minutes or until golden on top.
