Braided Sesame Bread
with Olives and Rosemary
|Saturated Fat Acids||1 g|
|Sugar added||0 g|
|Saturated fatty acids/g||1|
|Bread exchange unit||2.5|
Recipe development: EAT SMARTER
Rinse the thyme and rosemary, shake dry and pluck leaves or needles. Coarsely chop the rosemary and olives.
Mix together the flour, salt and pepper with a wooden spoon in a large mixing bowl.
Warm the milk slightly in a small pot. Transfer 5 tablespoons of warm milk to a small bowl and set aside. Mix the sugar with the remaining milk, crumble in the yeast and stir to combine.
Pour the yeast-milk mixture into the flour and add the olive oil. Knead with the dough hook of a hand mixer to form a smooth, pliable dough.
Add the herbs and olives and knead to incorporate into the dough. Cover the dough with a kitchen towel and let rise in a warm place until doubled in bulk, about 45 minutes.
Lightly dust the work surface with flour, turn out dough onto the surface and briefly knead with your hands (dusting hands lightly with flour as well). Divide the dough into 3 equal pieces, then roll with your hands to a long rope (about 30 cm) (approximately 12 inches) and place the ropes next to each other.
Braid the ropes and then pinch the ends slightly to help hold the shape. Line a baking sheet with parchment paper, place the braided loaf on top, cover and let rise in a warm place for 30 minutes. Meanwhile, separate the egg and whisk the yolk with the reserved 5 tablespoons milk (save the egg white for another use).
Brush the loaf with the yolk mixture. Bake on the second rack from the bottom in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until golden brown and loaf makes a hollow sound when tapped on the bottom, about 1 hour; after 45 minutes of baking, brush with more yolk mixture and sprinkle with sesame seeds. Let cool on a wire rack before serving.