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Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
On low speed, gradually add all wet ingredients followed by this order: eggs, milk, and oil. If the dough is still dry, add the extra tsp of milk. Don't use more than 2tsp or the dough will become very wet.
Mix until the dough starts to come together and pull away from the side of mixing bowl. Use a rubber spatula to scrape the bowl if needed.
Increase the speed to medium low and mix until the dough is smooth but still sticks to the bottom, approximately 3-4 minutes.
Transfer the dough to a lightly floured surface.
Start kneading the dough with your hand. Use your fingertips and gently lift and fold edge of the dough that's farthest away from you toward the middle.Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until it forms a smooth dough, approximately 30 to 45 seconds.
Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
Cover tightly and let it proof until the size increases at least by half, approximately 1.5 to 2 hours.
Transfer the dough to a lightly floured surface. Divide the dough in 2 pieces. One piece is 1/3 while the other is 2/3 the total size of the dough.
Work with the bigger piece first, remember to cover the other one with plastic wrap or damp towel to prevent it from drying out.
Stretch and roll the dough into a log, then cut it into 3 equal pieces. Make sure the rope is shorter than your baking pan.
Arrange 3 ropes perpendicular and pinch 1 ends together. Braid the ropes by pick up the left string and put over the middle string. Then pick up the right string and put it over the one in the middle again. Repeat the process until you reach the end of the rope then pinch the remaining together.
Repeat step 11 to step 13 for the smaller dough. Then place it on top of the bigger loaf.
Transfer the larger braided loaf to a rimmed baking pan lined with parchment paper.
Cover the pan loosely and let the dough proof until the size creases at least by half, approximately 1 to 1.5 hours.
Preheat oven to 375F. Brush the bread lightly with egg wash and sprinkle with white sesame seeds.
Bake the bread for 20 to 25 minutes, remember to rotate the baking pan half way through the process.
The bread should have a deep golden brown color when finish baking. Let the bread cool down at room temperature completely before serving.