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1
In a small bowl, beat the egg with 1 cup warm (105 to 115F) water.
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2
Reserve 1 tablespoon of the mixture and refrigerate.
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3
Pour the remaining mixture into a large mixing bowl.
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4
Add 1 1/2 cups of the flour, the sugar, yeast, salt, and oil.
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5
Beat with a wooden spoon until smooth, about 2 minutes.
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6
Stir in enough of the remaining flour just until a soft dough forms that will hold together in a soft, shiny mass.
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7
Cover and let rise for about 1 hour or until doubled in size.
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8
Turn the dough out onto a floured surface and pat it into a 12 x 6-inch rectangle.
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9
Cut it into three long pieces and roll each piece into a rounded strand.
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10
Braid the strands together to make a loaf.
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11
Lightly grease a dark, rimless, noninsulated baking sheet and place the loaf on the sheet.
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12
Cover and let rise for about 1 hour or until almost doubled.
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13
Position the oven racks so that they are evenly spaced.
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14
Preheat the oven to convection bake at 375F.
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15
Brush the braid with the reserved egg mixture and sprinkle with sesame seeds.
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16
Bake the bread on the center rack for 15 to 18 minutes or until golden brown and a wooden skewer inserted into the center of the loaf comes out clean and dry.
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17
Remove the bread from the oven and cool on a wire rack.
