Braided Loaf

Braided Loaf

Dough:

¾ cup warm water

One ¼ ounce packet active dry yeast

3 tsp sugar

3 ½ cups all-purpose flour, plus more for the work surface

1 tsp salt

3 tbsp canola oil

2 large eggs

Cooking Spray

Topping:

1 large egg

1 tsp heavy cream

3 tsp sesame seeds

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Makes one braided loaf

1. To make dough: In a small bowl, combine ¼ cup of warm water, the yeast, and 1 tsp of the sugar. Let stand until foamy, about 5 minutes.

2. In a stand mixer fitted with the dough hook, combine the flour, remaining 2 tsp sugar, and the salt. With the mixer on low speed, pour in the yeast mixture, the remaining ½ cup warm water, the oil and the eggs. Mix on medium for 5 minutes, until the dough forms a ball and pulls away from the sides.

3. Spray a large bowl lightly with cooking spray and place the dough in the bowl. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.

4. Punch down dough to release the air. Turn out the dough onto a lightly floured surface. Divide the dough into 3 equal pieces. Roll each into a ball and then into a 15-inch rope.

5. Spray a baking sheet with cooking spray. Place the 3 ropes parallel to one another on the pan. Start at one end of the dough ropes, carefully braid them. Pinch to seal the ends and tuck the ends underneath the braid so that only the braid shows.

6. Lightly cover pan with plastic wrap and let rise until pillowy - about 45 minutes.

7. Meanwhile, preheat the oven to 375f.

8. To prepare the topping: In a small bowl, whisk together the egg and cream. Gently brush it over the dough. Sprinkle the dough with sesame seeds.

9. Bake until golden brown, about 28 minutes. Let the loaf cool for about 10 minutes, then transfer to a wire rack to cool completely, about 40 minutes, before serving.