All-Purpose Flour (6 cups)
Granulated Sugar (1/3 cup)
Kosher Salt (1 Tbsp)
Rapid-Rise Yeast (2 pckg)
into a large mixing bowl.
Vegetable Oil (1/2 cup)
Water (1 3/4 cups)
in the bowl.
Using a spatula, mix until they are incorporated.
Transfer the dough onto a lightly floured kitchen counter and knead with your hands for 15 minutes.
Grease a clean bowl with
Vegetable Oil (1 Tbsp)
Place the dough seam side down into the greased bowl. Turn the dough a few times to oil its surface.
Let it sit in a warmer part of your house for 1 1/2 hours. It will double in size.
Right before braiding, preheat the oven to 350 degrees F (180 degrees C).
Punch down the dough and cut it into 2 equal sized pieces using a bench scraper or a knife.
Divide one of the pieces into 6 equal pieces. Roll each piece into a 12-14 inch strand.
Lay the strands vertically on the counter. Pinch them together at the top and start braiding. Start at the further most right and take it over two strands. Take the second furthest strand to the left and place it all the way to the right.
Tuck the ends underneath the loaf and place it on a baking sheet lined with parchment paper.
Brush the top with
and sprinkle with
Black and White Sesame Seeds (3 Tbsp)
. Let it rise on the kitchen counter for 30 minutes. Repeat the same process with the second piece.
Bake for 30-35 minutes or until the top turns to golden brown.
Remove it from the oven and let it cool on a wire rack for 30 minutes before slicing. Repeat the same process for the second loaf.
Serve with butter or marmalade and enjoy!