Usuba
Wheat bread braid with poppy seeds
Soft yeast bread with beautiful braiding and poppy seed topping. Made with a simple dough containing eggs and vegetable oil. Goes well with any dish, keeps for several days.
- Total
- 210 min
- Standard serving
- 122.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
In a large bowl or planetary mixer bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes to activate the yeast and allow foam to form.
- 3
Step 3
Add flour, vegetable oil, 2 eggs and 1 egg yolk. Set aside the egg white for brushing the bread. Add salt.
- 4
Step 4
Knead the dough at medium speed for 8–10 minutes until it becomes elastic. It should pull away from the bowl walls but stick to the bottom. If needed, add a few tablespoons of flour after 6 minutes of kneading.
- 5
Step 5
Shape the dough into a ball, brush it with oil, and transfer it to a large, oil-brushed bowl. Cover and place in a warm place for 1–2 hours until the dough doubles in size.
- 6
Step 6
Transfer the dough to a lightly floured surface and divide it into four equal parts.
- 7
Step 7
Stretch each part and roll it into a cord. Roll two cords in poppy seeds. Arrange all the cords parallel to each other and connect the ends. Take two cords in each hand (one with poppy seeds and one plain) and twist them into a spiral.
Transfer the bread to a baking sheet, cover it, and let it rise for 30–60 minutes until it almost doubles in size. Meanwhile, preheat the oven to 175 degrees.
- 8
Step 8
In a small bowl, beat the remaining egg white until light and fluffy, and brush the braid.
- 9
Step 9
Bake for 20–25 minutes until the top is a rich golden brown. If desired, check the internal temperature: it should be 90–96 degrees. Cool the finished bread on a wire rack.
- 10
Step 10
Serve bread with your favorite dishes. Store for up to 3 days or freeze after slicing.
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