Sesame Egg Braid

1. 1

   In a small bowl, beat the egg with 1 cup warm (105 to 115F) water.

2. 2

   Reserve 1 tablespoon of the mixture and refrigerate.

3. 3

   Pour the remaining mixture into a large mixing bowl.

4. 4

   Add 1 1/2 cups of the flour, the sugar, yeast, salt, and oil.

5. 5

   Beat with a wooden spoon until smooth, about 2 minutes.

6. 6

   Stir in enough of the remaining flour just until a soft dough forms that will hold together in a soft, shiny mass.

7. 7

   Cover and let rise for about 1 hour or until doubled in size.

8. 8

   Turn the dough out onto a floured surface and pat it into a 12 x 6-inch rectangle.

9. 9

   Cut it into three long pieces and roll each piece into a rounded strand.

10. 10

    Braid the strands together to make a loaf.

11. 11

    Lightly grease a dark, rimless, noninsulated baking sheet and place the loaf on the sheet.

12. 12

    Cover and let rise for about 1 hour or until almost doubled.

13. 13

    Position the oven racks so that they are evenly spaced.

14. 14

    Preheat the oven to convection bake at 375F.

15. 15

    Brush the braid with the reserved egg mixture and sprinkle with sesame seeds.

16. 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.

17. 17

    Remove the bread from the oven and cool on a wire rack.

* Per serving · 4 servings · Values may vary.