I love this recipe because i am able to make Petit-Pan with it, so try portioning into small rounds of around 1 oz, and make them like dinner rolls, fill them with an egg salad, or, chicken salad, or, even tuna. Try it your way!!!
4 1/2 Cups All Purpose Flour12 oz warm water (110*F)
1 Tblsp active dry yeast
4 Tblsp sugar
2 large eggs, lightly beaten
1/4 Cup olive oil or regular
1 1/2 tsp kosher salt
1 beaten egg + 2 tsp water (for the egg wash)
Sesame Seeds as need it, to sprinkle on top.
Preparations1. Scale (by weight or unit measure) all ingredients in separate bowls.
2. In the mixing bowl mix together: 2 1/2 cups of flour, the yeast and 1 tbsp of the sugar. Mix all of this with the paddle fitting, and let the mix stand for about 15".
3. During the waiting time, lightly beat the eggs, oil, sugar and salt together in a small bowl.
4. After the 15", proceed to start mixing again (if you have a kitchen-aid like I do, only use mixing an #2 speed). Add the egg mixture and beat for about 5". At the beginning your dough will look separated, but with the speed in 4 will get all together, like a batter. (This is the only time where you can go to speed 4).
5. Little by little add the rest of the flour, (change the fitting of your mixer to the HOOK), check on your dough, you are looking for an elastic dough that does not stick to the touch and it kind of bounce a little when touched. (Depending on altitude, weather, hour of the day, you might need more or less flour).
6. Knead if possible for about 5 minutes, to develop the gluten. Form the dough into a nice ball.
7. Grease a large bowl and place your rounded dough into it, with the seem down, brush with olive oil and cover loosely with a bread cloth or plastic wrap. Place in a proofing oven if available or the warmest and quiet and undisturbed place in your kitchen for 1 1/2 hour or until it doubled on size. (Press soft with 2 fingers, if fermentation is complete it should make an indentation on the dough)
8. When dough fermentation is complete, punch down the dough and bring it to your floured board. Divide in 3 equal parts. Round each and leave it to rest for 10" to 15" on your counter, this is called benching and it is done to allow the dough to relax and be easy to handle, also while benching keep it cover.
9. Line a sheet pan with parchment paper and oil the paper. Shape each rounded portion of dough into long battonets and place them parallel in your sheet pan, then proceed to braid the dough and tuck in the ends. Brush heavy with the egg wash and cover with an oiled plastic wrap. Back to proofing or allow to double in size in a warm place.
10. Heat oven to 350*F, when oven is in the right temperature brush the bread again and sprinkle with the toasted sesame seeds and bake for 30".
11. When done your bread should look shiny and gold-dark color, bring out cool for 5" on pan and then transfer to a wire rack. Cool completely and store in a bag if necessary.