This light-textured loaf is showy in a buffet. This is a batter bread, easy to stir up, no kneading involved. It bakes quickly in the convection oven.

　　

Ingredients

makes 1 loaf

　　1 egg, lightly beaten

　　2 1/2 to 2 3/4 cups unbleached all-purpose flour

　　2 tablespoons sugar

　　2 1/4 teaspoons (1 package) active dry yeast

　　1/2 teaspoon salt

　　2 tablespoons canola oil or melted butter

　　1 tablespoon sesame seeds

　　

Step 1

In a small bowl, beat the egg with 1 cup warm (105° to 115°F) water. Reserve 1 tablespoon of the mixture and refrigerate. Pour the remaining mixture into a large mixing bowl.

　　

Step 2

Add 1 1/2 cups of the flour, the sugar, yeast, salt, and oil. Beat with a wooden spoon until smooth, about 2 minutes. Stir in enough of the remaining flour just until a soft dough forms that will hold together in a soft, shiny mass.

　　

Step 3

Cover and let rise for about 1 hour or until doubled in size.

　　

Step 4

Turn the dough out onto a floured surface and pat it into a 12 × 6-inch rectangle. Cut it into three long pieces and roll each piece into a rounded strand. Braid the strands together to make a loaf. Lightly grease a dark, rimless, noninsulated baking sheet and place the loaf on the sheet.

　　

Step 5

Cover and let rise for about 1 hour or until almost doubled.

　　

Step 6

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 375°F. Brush the braid with the reserved egg mixture and sprinkle with sesame seeds.

　　

Step 7

Bake the bread on the center rack for 15 to 18 minutes or until golden brown and a wooden skewer inserted into the center of the loaf comes out clean and dry. Remove the bread from the oven and cool on a wire rack.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.