The braid is not only decorative: the air between the strands lightens the loaf. A simple three strand braid is enough. Take care to roll the strands to an even thickness, because strands of different thickness do not bake evenly.
Ingredients
For the dough
For the top
Method
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Prove the yeast
Leave the warm milk, a spoonful of sugar and the yeast for 10 minutes.
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Knead
Add the remaining sugar, the oil, egg, vanilla, salt and flour and knead for 12 minutes.
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Prove
Cover and leave for 1 hour.
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Roll the strands
Divide the dough into six equal pieces and roll each into a 40 centimetre strand.
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Braid
Braid three strands at a time into two loaves and tuck the ends underneath.
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Rest
Transfer to a tray and leave for 30 minutes.
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Bake
Brush with egg yolk, scatter with sesame seeds and bake at 170 degrees for 30 minutes.
Tips
- Roll the strands to an even thickness, or the thin one burns while the thick one stays raw.
- Braid loosely; a tight braid cracks as it proves.
- 170 degrees is enough; at a higher temperature the top burns before the inside cooks.
Nutrition
Values are per serving and approximate.