BRIOCHE BREAD

Ingredients

10g dry active yeast
250ml lukewarm water
675g bread flour or all-purpose flour
50g caster sugar
1 teaspoon salt
2 eggs, beaten
60ml vegetable oil
2 tablespoons sesame seeds (optional)

1 egg yolk and 1 teaspoon cold water for brushing

Directions

In a small bowl, dissolve yeast in warm water. Let stand until frothy, about 10 minutes.
In a large bowl, stir together the flour, sugar and salt. Make a well in center of the bowl and mix in the eggs, oil and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate and punch down the dough, transfer to floured surface and cut into two equal portions. Divide each portion into three ropes.Loosely plait the three ropes together. Cover and let rise one hour more.
Beat the egg yolk with 1 teaspoon of water to make a glaze and brush onto the bread. Sprinkle with sesame seeds. Preheat oven and bake for 30 minutes at 180 degrees C or until golden brown Let cool on a wire rack. Ready to serve with butter or jam.