There's something creatively satisfying about this braided white bread, despite it being an easy bread to master ...and it tastes good, too.
Makes 1 loaf
Prep Time: 15 minutes + 1.45 hours
Cook Time: 25 minutes
Ingredients
3 cups of white bread flour
3/4 cup warm water
1/4 cup warm milk
1 tsp salt
1 packet (7g) yeast
2 tbsp white granulated sugar
1 egg
1 egg yolk
1 tbsp water
1 tbsp poppy seeds (or sesame seeds, or both)
Method
Sift the flour into a large bowl. Make a well in the centre and pour in the water and milk. It should be warm, but not boiling – think bath water.
Add the salt to to the well and stir gently. Sprinkle the yeast over the top of the liquid and the sugar over the yeast.
While the yeast activates (around 5 minutes), whisk the egg (not the extra yolk - that will come later).
By now, the yeast should be slightly foamy. Add the egg and whisk gently until it is incorporated. Slowly push the flour into the water with your hand, mixing it until it turns into a shaggy dough.
Knead the dough on a lightly floured surface for 8 minutes until it is elastic and smooth.
Lightly grease a clean bowl with oil. Place the dough into bowl and cover it with cling film, then walk away and let it do its thing for an hour. It will double in size.
Gently, tear the dough into three more or less equal parts. Roll each piece into about 40cm-long ropes. Stretch from the middle as you gently roll it out.
Once you have three equal lengths, line them up next to each other on a baking tray lightly dusted with cornflour and tuck the top ends under to hold them in place. Gently braid the ropes, tucking the end under the braid at the finsh. Stretch it out gently so it looks uniform.
Brush the top lightly with oil and cover loosely with cling film. Let the braid rise and grow for another 45 minutes
Preheat the oven to 190°C.
Whisk the extra egg yolk and water. Brush the top of the braid with this mixture and sprinkle with poppy seeds.
Bake for 25-30 minutes, until golden brown and hollow sounding when you tap it. Leave it to cool before slicing.
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