ingredients
makes 1 ornamental loaf
3/5 oz cake fresh yeast or 2 teaspoons dried yeast plus 1 teaspoon sugar
3/4 cup lukewarm milk
4 cups all-purpose flour
1 tablespoon fine sugar
1 1/2 teaspoons salt
2 eggs, beaten
1 tablespoon oil
1 egg yolk beaten with 1 tablespoon cold water
2 tablespoons poppy seeds
method
1. Mash fresh yeast with 2 teaspoons of the warm milk. Alternatively, add the sugar to half the milk and sprinkle on the dried yeast. Stir until dissolved. Then leave in a warm place until the mixture is puffed up and frothy.
2. Sift the flour, sugar and salt into a bowl. Make a well in the centre and put in the yeast mixture, remaining milk, the eggs and oil.
3. Gradually draw the dry ingredients into the liquid with a wooden spoon and mix until the dough comes away from the sides of the bowl.
4. Amalgamate the dough well with your hands. Knead until it is smooth and elastic.
5. Divide the dough into three ropes about 12 inch long.
6. Press the ropes together at one end, then loosely plait them in a braid.
7. Place the loaf on a greased baking sheet and leave, covered, to rise in a warm place for 2 - 2 1/2 hours.
8. Heat the oven to 220°C (425°F).
9. Brush the loaf with the egg yolk mixture and sprinkle with the poppy seeds.
10. Bake for 10 minutes, then reduce the temperature to 190°C (375°F).
11. Bake for a further 25 - 30 minutes or until deep golden brown.
Cool on a wire rack.
Cooking time: about 3 3/4 hours including rising
