1. Pour the water into a mixing bowl. 2. Add 1 tablespoon sugar and mix. 3. Add dry yeast. 4. Wait 5 min. 5. Add the oil, 3 eggs, sugar, salt, and flour. 6. Knead into a smooth ball (6 min using a dough hook in an standup mixer). 7. Oil the inside of a large plastic bowl. 8. Place dough in the oiled bowl, flip over to coat both sides with oil, cover with a damp cloth. 9. Allow the dough to rise for two hours. 10. Punch the dough down, turn out onto a VERY lightly floured surface, roll out until 1" (2.5 cm) thick. 11. Cover with a damp cloth and allow the dough to rest for 10 min (very important not skip this step or your loaves will come out too flat. 12. Cut the dough into three equal parts about 8" (20 cm) long. 13. Set aside two of the pieces back in the bowl and cover with a damp cloth while you work in the first. 14. Cut the piece into six strips (or a different number depending on how many braids you want). 15. Roll into smooth ropes and braid together into a loaf. 16. Roll lightly in flour and place on a baking sheet sprinkled with a bit of cornmeal. 17. Repeat for the other two pieces of dough so you have three loaves in total. 18. Cover with a damp towel and allow to rise for two hours. 19. Preheat oven to 335°F/170°C or 310°F/155°C convection. 20. Whisk the remaining egg with a dash of cold water and paint each loaf thoroughly with this egg mixture. 21. Sprinkle with black onion seeds (or sesame seeds). 22. Bake until the deepest cracks between the braids are lightly golden (about 43 minutes). 23. Allow at least 15 min to cool. 24. Enjoy warm and fresh. ---------------------------------------------------------------------------
Nutrition
Ingredients
