Braided Bread to come back to, year after year.

Mix everything except the salt.

Knead for 3 minutes, add the salt, then knead for 10 minutes.

Refrigerate overnight.

Divide into six 110 g pieces and three 63 g pieces, then braid into two large and one small loaf, or rolls.

After braiding, let the dough prove for 1½–2 hours before brushing.

Brush with egg and sprinkle with sesame.

Bake at 355°F (180°C) for 25 minutes.

25 mins baking