World Bread Day: Braided Bread

Challah-style braided bread

Do you want to enjoy the mouthwatering aroma of freshly baked bread in the comfort of your own home? Try this recipe for fluffy, golden treats.

INGREDIENTS

Servings: 6

• 240 millilitres lukewarm water

• 2 tablespoons sugar

• 1 packet active dry yeast (8 grams)

• 2 eggs

• 60 millilitres vegetable oil

• 1 teaspoon salt

• 3 cups all-purpose flour

• Sesame or poppy seeds (to taste)

DIRECTIONS

1. In a large bowl, combine the lukewarm water, sugar and yeast. Let stand for five to 10 minutes, until the mixture becomes foamy.

2. Add one egg, the oil and the salt to the yeast mixture and whisk well. Gradually add the flour, mixing with a wooden spoon or a stand mixer with a dough hook attachment, until a soft dough forms.

3. Knead the dough for about eight to 10 minutes, until it is smooth and elastic. Add a little flour if necessary.

4. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a clean cloth and let it rise in a warm place for 1.5 to 2 hours. The dough should double in size.

5. Knead to deflate the dough and divide it into six equal portions. Separate each portion into two or three strands for braiding, depending on the desired style. Form small, braided wreaths or braided balls.

6. Place the bread on a parchment-lined baking sheet and cover it with a clean cloth. Let it rise for another 30 to 45 minutes. Preheat the oven to 350 F.

7. Beat the second egg with a tablespoon of water. Brush the bread with the egg mixture. Sprinkle with sesame or poppy seeds, if desired.

8. Bake for 20 to 25 minutes, until the bread is golden brown. Let it cool on a wire rack before serving.