Braided Easter Bread
with poppy seeds and sesame seeds
Over the next two weeks I’m going to share some of my favourite, and easy to prepare, Easter recipes kicking off with this scrumptious braided bread. I serve it warm and I love it with jam, especially apricot (recipe to follow).
Ingredients (for 2 loafs)
10 g dry yeast
50 g white caster sugar
205 ml lukewarm water
2 eggs, beaten
1 ½ tsp salt
60 ml sunflower oil
675 g plain flour
1 egg yolk (for brushing)
50 g sesame seeds
50 g poppy seeds
Instructions
Mix the yeast with 1 teaspoon of sugar and 250 ml of water in a small bowl. Let stand for 10 minutes until foamy.
In a large bowl, combine the yeast mixture with the remaining sugar, beaten eggs, salt, oil and flour. Knead with your hands into a firm dough.
Remove the dough from the bowl and lightly grease the bowl with oil. Put the dough back in the bowl and turn it over to coat it with oil. Cover the bowl with a moist tea towel and let the dough rise for 2 hours at room temperature.
Remove the dough from the bowl and press out the air. Place on a floured surface and cut the dough into two equal portions.
Divide each portion into three equal parts. Shape each portion into long ropes of equal length and thickness. Loosely braid these three ropes together. Press the ends together well. Place the braid on a baking sheet lined with baking paper. Do the same with the other portion of dough. Place the second braid well away from the first, as the dough will still rise. Cover with a clean tea towel and let rise for 1 hour.
Preheat the oven to 180°C. Mix the egg yolk with 1 tablespoon of water. Brush the loaves with the egg just before they go in the oven, and sprinkle one with sesame seeds and the other with poppy seeds.
Bake in the middle of the preheated oven for 20-25 minutes, until the loaves are golden brown.
Love, Yvonne