This weeks bake I discovered in the Waitrose magazine after I was on a hunt for another bread style Willey’s Weekly Bake as on Thursday I am off to the land of the best bread aka France where I will be indulging in all the cheese, bread and wine you can think of! This bread though is a traditional Jewish bread which is typically eaten at the Friday Sabbath meal. I loved this bread warm with butter, it has a slightly sweet taste that reminds me of brioche.
Ingredients for bread
- 3 tbsp of Caster sugar
- 250g Plain flour
- 250g Strong white bread flour
- 2 tsp of Yeast
- 1.5 tsp of Sea salt – use a grinder to make smaller
- 3 tbsp of vegetable oil
- 2 eggs
Ingredients for glaze
- 1 eggs
- Sesame seeds
Method
- Add the yeast to a jug with 200ml of Luke warm water and 1 tbsp of sugar and mix, leave for 5-10 minutes until frothy.
- In a large stand mixer add the flour, salt and sugar and mix to ensure fully combined.
- Create a well in the centre and add the eggs, vegetable oil and yeast mixture.
- Put the mixer on medium speed until the dough comes together then knead on high speed for 6 minutes until soft and stretchy.
- Cover the bowl with cling film and a tea towel and leave to rise until at least doubled in size, this took about 1.45 for me.
- Once risen then divide the dough into 6 equal pieces (about 150g).
- Then roll them out into sausage shapes 40cm long.
- Then pinch the sausages together and plait using an 6 strand plait. (I recommend watching a youtube video or other tutorials as mine wasn’t the best so I wasn’t going to try and explain in).
- Place on a baking tray and leave to rise covered in cling film for another hour.
- Pre heat the oven to 180 degrees Celsius.
- Brush the plait with egg making sure to cover all the creases, leave to dry and brush again and then sprinkle with the sesame seeds.
- Bake in the oven for 25minutes or until golden brown on top.
- Leave to cool slightly and enjoy!
