Sesame Egg Braid
This light-textured loaf is showy in a buffet. This is a batter bread, easy to stir up, no kneading involved. It bakes quickly in the convection oven.
Recipe information
Yield
makes 1 loaf
Ingredients
Preparation
Step 1
In a small bowl, beat the egg with 1 cup warm (105° to 115°F) water. Reserve 1 tablespoon of the mixture and refrigerate. Pour the remaining mixture into a large mixing bowl.
Step 2
Add 1 1/2 cups of the flour, the sugar, yeast, salt, and oil. Beat with a wooden spoon until smooth, about 2 minutes. Stir in enough of the remaining flour just until a soft dough forms that will hold together in a soft, shiny mass.
Step 3
Cover and let rise for about 1 hour or until doubled in size.
Step 4
Turn the dough out onto a floured surface and pat it into a 12 × 6-inch rectangle. Cut it into three long pieces and roll each piece into a rounded strand. Braid the strands together to make a loaf. Lightly grease a dark, rimless, noninsulated baking sheet and place the loaf on the sheet.
Step 5
Cover and let rise for about 1 hour or until almost doubled.
Step 6
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 375°F. Brush the braid with the reserved egg mixture and sprinkle with sesame seeds.
Step 7
Bake the bread on the center rack for 15 to 18 minutes or until golden brown and a wooden skewer inserted into the center of the loaf comes out clean and dry. Remove the bread from the oven and cool on a wire rack.
