makes
2
prep
3:30 hours
cook
45 minutes
difficulty
Mid
makes
2
serves
preparation
3:30
hours
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 1.2 kg (8 cups) plain flour, plus extra, to dust
- 2½ x 7 g sachets dried yeast
- 170 g (¾ cup) caster sugar
- 3 eggs
- 125 ml (½ cup) vegetable oil, plus extra, to grease
- 2 tsp poppy or sesame seeds
Instructions
Place 500 g (3 cups) flour in a large bowl. Make a large well in the centre and add 560 ml (2¼ cups) warm water, yeast and 110 g (½ cup) sugar, stirring until combined. Set aside for 15 minutes or until mixture bubbles. Add 2 tbsp salt and remaining 55 g (¼ cup) sugar to the well and mix until just combined. Set aside for another 10 minutes or until mixture bubbles again.
Whisk together 2 eggs and oil, and stir into yeast mixture. Gradually draw in flour until combined, then gradually add 650 g (4 cups) flour to form a soft and sticky dough. Knead on a lightly floured work surface for 10 minutes or until dough is smooth and slightly sticky. If too sticky, gradually add as much of the remaining 50 g flour as needed. Place in a greased bowl and cover with a clean, damp tea towel. Set aside in a warm, draught-free place for 2½ hours or until dough doubles in size.
Line 2 oven trays with baking paper. Punch down dough, turn out onto a clean work surface and divide into 6, then shape pieces into 30 cm logs and lay 3 logs, side by side, on each tray. Pinch ends together and fold under. Braid logs, then pinch ends together and fold under. Repeat with remaining 3 logs. Set aside in a warm, draught-free place for 40 minutes or until dough almost doubles in size.
Preheat oven to 180°C. Whisk remaining egg and brush over loaves. Sprinkle over seeds and bake, swapping trays halfway, for 45 minutes or until golden. Cool on a wire rack before serving.
Photography by Alan Benson.
As seen in Feast magazine, November 2011, Issue 3.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
