- Oven – preheat to 375°F
- Stand mixer with dough hook
- Digital kitchen scale
- 1 large mixing bowl
- 1 large glass bowl – lightly greased
- 1 small glass bowl
- Baking sheet
- Servings: 3
- Difficulty: Easy
INGREDIENTS: (All measurements are by weight except TBS and tsp.)
- 4 ½ oz all-purpose flour
- 8 oz water, room temperature
- 2 tsps instant or rapid-rise yeast
- 14 ¾ oz all-purpose flour
- 1 ¾ tsps salt
- 2 ⅜ oz sugar
- 1 ¾ oz vegetable oil
- 2 large eggs + 1 yolk, room temperature (save yolk for the glaze)
- All of the starter
- 1 egg white (from above)
- 1 tsp sugar
- 1 TBS water, room temperature
- 2 tsps sesame seeds
Starter: In a large mixing bowl, whisk flour, water and yeast until all ingredients are well-blended. Let sit for 45 minutes.
Dough: Whisk flour, yeast, and salt together in stand mixer bowl. Whisk water, oil, eggs and yolk, and sugar into the starter mixture until sugar is dissolved.
Using dough hook on low speed, add starter mixture to flour mixture and mix for 2 minutes or until cohesive dough starts to form and no dry flour remains. Increase speed to medium-low and knead for 10 minutes or until dough is smooth and elastic.
Transfer dough to lightly floured counter and knead by hand using stretch and fold method for 30 seconds or until dough becomes smooth and forms into a round ball.
Place dough seam side down in lightly greased large bowl, cover with plastic wrap and let rise for 1 ½ to 2 hours or until increased in size by half.
Turn the dough out onto a lightly floured surface and fold it over once or twice, to expel the carbon dioxide. Divide the dough into four pieces, and roll each into a snake about 18″ long.
On the lightly greased or parchment-lined baking sheet, braid a four-strand braid or fashion a simpler three-strand braid.
In a small bowl, make the glaze by mixing together the reserved egg white, sugar, and water. Brush the loaf, reserving some for a second application.
Cover the loaf with lightly greased plastic wrap and allow it to rise for 45 minutes to 1 hour, or until almost doubled in size. Towards the end of the rising time, preheat the oven to 375°F.
Brush the loaf with the remaining glaze (this will give the finished loaf a beautiful, shiny crust, as well as provide “glue” for the seeds), sprinkle with sesame seeds.