Step 1

Stir together the ingredients for the paste in a microwave-safe bowl until there are no lumps.

Step 2

Cook the paste mixture in the microwave in 20-second intervals, whisking between cooks, until the mixture is thick, like slightly-stiff cream of wheat or pudding.

Step 3

In the bowl of a stand mixer, whisk together the oil, egg, egg yolks, flour paste, and remaining water.

Step 4

Change the mixer attachment out for the dough hook.

Step 5

Add the remaining flour and the yeast. Mix together until all the flour is moistened.

Step 6

Let the dough sit, covered, for 20 minutes to hydrate and autolyze. (Use a timer to keep track of the time.)

Step 7

Add the sugar and salt and knead the dough for nine minutes at medium speed.

Step 8

Remove the dough and grease the inside of the bowl with oil or nonstick spray. Put the dough back in, cover the bowl, and let the dough rise at 85°F (29°C) until doubled in volume, about 90 minutes.

Step 9

Turn the bread out on a countertop. Do not flour the countertop! You need the friction of the bare counter to help keep the strands in place while braiding.

Step 10

Divide the dough into four equal parts and roll them all out into strands about 14–16 inches long.

Step 11

Pinch all four strands together at one end and number the positions, 1–4.

Step 12

Cross strand 4 over strand 2.

Step 13

Cross strand 1 over strand 3.

Step 14

Cross strand 2 over strand 3.

Step 15

Repeat the pattern until you run out of dough. Pinch the strands together and tuck them under the loaf.

Step 16

Place the loaf on a parchment-lined baking sheet and cover it loosely with plastic wrap that has been oiled on the contact side.

Step 17

Set the loaf aside to proof in a place that is as close to 85°F (29°C) as possible.

Step 18

Allow the loaf to rise until it no longer springs back easily or fully when poked, about 2–3 hours.

Step 19

When the bread is done proofing, or nearly so, preheat your oven to 350°F (177°C).

Step 20

Make the egg wash by beating together the egg, the pinch of salt, and a teaspoon of water.

Step 21

Brush the egg wash onto the surface of the loaf. If you are using the sesame or poppy seeds, sprinkle them on now.

Step 22

Place the loaf in the oven and bake.

Step 23

After 35 minutes of baking, check the internal temperature of the loaf with your Thermapen ONE. If the lowest temp you see is 195–200°F (91–93°C), the bread is done.

Step 24

Let the bread cool before slicing, then serve and enjoy!