Summary

Ingredients

• 900 g flour, (type 405)
• 2 bag / s dry yeast
• 3 teaspoons salt
• 3 teaspoons sugar
• 1 bag / s mashed potato powder, about 20g
• 2 egg (s), whisked
• 260 ml water, lukewarm
• 250 ml sparkling mineral water, (room temperature)
• 80 g butter, melted

For the glaze:

• 1 egg (s), whisked
• 1 tablespoon yogurt
• Sesame

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Instructions

1. A yeast plait that doesn`t taste like yeast at all.
2. Knead all the ingredients for the dough together in a bowl until you get a soft dough. Add a little water as needed. Cover with a damp cloth and let rise in a warm place for 1 hour until its volume has doubled.
3. Knead the dough again and cut in half. Roll each half into 3 balls. Shape each ball into an approx. 35cm long strand. Lay three strands next to each other and braid. Pinch the ends and slide them under the braid. Proceed in the same way with the other 3 strands. Place them next to each other on the tray.
4. Mix the egg and yogurt. Brush the braids with it. Sprinkle with sesame seeds as desired.
5. Now you push the tray into the (!) Not (!) Preheated oven, put some water on the oven floor and bake at 260 degrees. After about 35 minutes, switch the temperature down to 250 degrees. Turn the bread over and bake from the underside for another 10 minutes.
6. I always make 2 braids so I don`t have to bake again the next day. 1 braid is enough for 3 to 4 people for breakfast.
7. It can be kept airtight for approx. 3 days and can be frozen for up to 1 month.
8. (If you don`t have any mashed potato powder, you can leave it out, instead use 800g 405 flour and 200g 550 flour)