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This week’s recipe reflects our two merged cultures which Michael tells me are not so different. Something about the familial bonds of the Mediterranean diaspora. Not dissimilar to Greek Easter bread or French brioche, this is easy to prepare and the boys like making mini versions themselves.
Ingredients:
570gms white bread flour
200gms lukewarm water
75mls sunflower oil
80gms caster sugar
13gms quick yeast
3 eggs – 2 eggs plus 1 yolk for the bread, (egg white to be used for the egg wash)
1 tsp salt
Sesame seeds (for topping)
Method:
Mix all ingredients except the sesame seeds in a large bowl, (yeast and salt should be placed apart) and mix everything together with your hands. Once mixture begins to resemble dough place it on a lightly floured work surface and knead for appx 8 mins until it is smooth and elastic.
Lightly oil the mixing bowl and place bread back in. Cover with lightly oiled cling film, cover with a tea towel and leave in a warm place for an hour or more, (or until doubled in size)
Preheat oven to 175⁰C
Once dough has risen, knock back/knead and divide into 2 equal pieces. Divide each half into 3 pieces and then roll into long sausages. Using 3 lengths for each loaf, braid them. Put both loaves on a lined baking tray, leaving space between them, and leave for 20 mins in a warm place.
Egg wash both the loaves, then sprinkle sesame seeds on top and place in the oven for 20-25 mins, they will be darkish brown on top and should sound hollow if tapped on the underside.
Enjoy.
Gaby Van Clarke
