French Plait Loaf

Makes 1 loaf

INGREDIENTS:

300ml milk (not cold, but tepid)

30g sugar

2 x 7g sachets of fast active yeast

1 tsp sea salt

1 egg, plus 1 egg yolk

50g butter, softened

500g organic plain flour

Topping

1 egg, whisked with a dash of milk

2 tsp sesame seeds

METHOD:

In a large bowl (or stand mixer) whisk together the milk, sugar, yeast, sea salt and egg and egg yolk. Then add the butter and mix together, followed by the flour. Keep mixing with a fork until a dough starts to form. Then tip the dough onto a lightly floured surface and knead for five minutes. To knead you just simply stretch the dough and then bring it back, turn and repeat. Or alternatively if using a stand mixer, use the dough hook to knead.

Then pop the kneaded dough into a lightly floured bowl, cover with a damp cloth or clingfilm and leave to proof (rise) for 1 hour, in a warm spot.

Once the dough has proven, divide it into three pieces. Use the tips of your fingers to roll each piece of dough into 12 inch. Bring the top of each piece of dough together and pinch it under. Then braid the three pieces of dough, one over lapping the other. Finish by pinching the dough together and tucking it underneath. Cover again to

proof (rise) again for the second time of 1 hour in a warm spot.

Pre-heat the oven to 180oC (fan).

Lastly egg wash the bread, and sprinkle the sesame seeds on top. Place in the pre-heated oven for 30 minutes. Remove once baked and allow to cool on a wire rack.

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