• ****This recipe makes 2 loaves of bread. If you would like to make just one please check the notes at the bottom of this recipe***

For Making the Dough

• In a separate bowl whisk together lukewarm water with yeast and 1 tbsp of sugar. Let that sit for 10 minutes (no longer) to proof.
• Whisk in the vegetable oil. Then whisk in the eggs (adding the eggs one by one). Then whisk in the rest of your sugar and salt.
• In the bowl of a stand mixer fitted with the dough hook attachment, add in your flour and give it a mix on medium-low.
• While the mixer is running, slowly add your egg mixture to your flour. Increase the speed to medium-high, once the dough comes together, let the mixer kneed the dough for 8 minutes. The dough should mostly be coming off the side of your mixing bowl, if it is too sticky add 1-2 tbsp of flour to help it along.
• After 8 min scrapes out the dough, form it into a ball, and place it into a lightly greased bowl. Cover with cling film and let that proof for an hour in a warm place. If your house is cold you can turn the oven lights on and place your dough inside the oven to proof.
• After one hour of proofing, the dough should have doubled in size. Punch it down and let it proof for 30 more minutes.

Braiding and Baking

• Divide your dough in half. Start working with one half while keeping the other covered with cling film to keep it from drying
• Divide the first half into 6 balls (use a scale) and roll each ball into a 45 cm long strand. Place all strands vertically parallel to each other and pinch the tops together.
• Move the second strand from the right all the way to the left. Move the first strand from the right two strands towards the middle. Now take the second strand from the left and move it to the far right. Take the strand to the far left and move it 2 strands over towards the center. This is your rhythm. Continue until all the strands are braided. Refer to the images in the blog for more elaborate instructions and for the second option of nest weaving.
• Tuck the end and top underneath, place the loaf on a baking sheet lined with parchment paper.
• Whisk 1 egg well, and brush the dough with the egg wash. Let it proof for 30 min while the oven preheats to 190°C.
• Brush the loaf once more before placing it in the oven for 35-40 minutes until golden brown. If you have an instant-read thermometer the temperature should read 87°C when inserted into the center of the bread. If your loaf is browning too quickly feel free to tent it with some aluminum foil while it bakes.
• Remove bread from the oven and allow to cool before slicing. Once cooled make sure to wrap your bread in cling film to extend freshness.