Ingredients
The following ingredients have 20 Servings
- 265 ml Water (Room Temperature)
- 1 Tbsp Dry Yeast
- 1 tsp Sugar
- 575 grams Flour ( All Purpose)
- 3 Eggs (Large)
- 1/2 Tbsp Salt
- 50 grams Sugar
- 60 ml Olive Oil
- 1 tbsp Poppy Seeds.
Instruction
- In a small bowl mix together the water with the dry yeast and tsp of sugar. Whisk it up until lightly foamy and then set aside for 10 minutes.
- In a large bowl beat two eggs with the sugar, salt, and olive oil. When homogenized add in the frothy yeast mixture.
- Slowly add the flour, and when it becomes too difficult to whisk (after about halfway) move to a wooden spoon to help mix. Pour out onto a floured table top and knead for 10 minutes or until the dough is quite elastic. If it is too sticky add a bit more flour.
- Make into a ball, rub with some olive oil, and place in a bowl. Cover with a kitchen towel and place in a warm place for 2 hours. (I recommend using your oven with just the light on).
- Take out the dough and punch down the middle. Knead the dough again and then divide into two parts. Cut the parts into three strips each (or more if you want to do a more complex braid) and braid the dough.
- Place the dough on a parchment or silicone lined baking tray and let rise for one more hour.
- Beat the last egg and brush it over all of the dough. Sprinkle generously with poppy seeds.
- Place into an oven preheated to 180 Celsius for 25 minutes. Give the bread a knock when time is up and if it sounds hollow you did a good job.
