Ingredients
Units
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (100°F / 40°C)
- 3 tbsp honey
- 1 tsp salt
- 3 beaten eggs
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 beaten egg yolk, or more if needed
- 1 tbsp sesame seeds
Instructions
- In a large mixing bowl, combine the water and yeast, allowing the mixture to sit until the yeast completely dissolves – this should take around 10 minutes. Once dissolved, blend in the honey and salt until they’re fully incorporated, then add your beaten eggs.
- Gradually add the flour one cup at a time until you achieve a sticky dough consistency. Dust the dough lightly with flour and knead it thoroughly for about 5 minutes, working until the texture becomes smooth and elastic.
- Shape your dough into a tight, round ball and transfer it to a greased bowl. Roll the dough around in the bowl to coat all surfaces with oil, then cover with a moist kitchen towel. Allow the dough to rise in a warm spot until it doubles in volume – this typically takes 45 minutes to an hour.
- When risen, punch down the dough with your fist and divide it into three equal portions.
- On a flour-dusted work surface, roll each portion into rope-like strands roughly the width of your thumb and approximately 12 inches in length. Shape each rope so it’s thicker through the center and tapers toward both ends.
- Join the three strands at one end by pinching them together, then create your braid. Begin with the right strand, crossing it over the center strand to the left (this right strand now becomes your new center). Continue this braiding pattern, alternating from right to left, until you’ve braided the entire length. Pinch the bottom ends together and tuck them under for a clean finish.
- Transfer your braided loaf to a parchment-lined baking sheet and brush the surface with beaten egg yolk.
- Heat your oven to 350°F (175°C) and bake for 30-35 minutes until golden brown.
- Prep Time: 2 hours
- Cook Time: 30-35 minutes
- Category: Bread
- Method: Baked