- 500g cake flour
- 15ml salt
- 15ml sugar
- 10g instant yeast
- 600ml tepid water
- 1 egg, lightly beaten
- Black and white sesame seeds
Sift together the flour, salt and sugar, then mix in the yeast.
Make a well in the centre of the dry ingredients and pour in half the water. Mix together to form a soft and elastic dough, adding small amounts of water if necessary whilst continuously mixing, to achieve this consistency.
Turn the dough out onto a floured surface and knead for about 10 minutes or until smooth and the gluten has developed..
Place into a greased bowl, cover and put in a warm place to double in size, for about 30 minutes.
Divide the dough into 2 equal portions and roll into 2 logs. Place the logs to form a cross, one horizontal and one vertical. Fold the bottom log over the second, and repeat until you have a knotted piece of dough. Place the knot into a lightly greased Le Creuset Buffet Casserole and place in a warm place until it has again doubled in bulk.
Preheat the oven to 180°C. Brush the surface of the bread with egg and sprinkle on some sesame seeds. Bake in preheated oven for 30-45 minutes until golden brown and cooked through.