Kitka Bread

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Preparation time: 1 hour

Baking time: 40 min

Serves 6

550 g (4 cups) white bread flour, sifted

10 g (1 pkt) instant dry yeast

90 ml (? cup) sugar

10 ml (2 tsp) coarse salt

125 ml (½ cup) lukewarm water

90 ml (? cup) lukewarm milk

2 jumbo eggs

3 jumbo egg yolks

60 ml (4 tbsp) butter or margarine, melted

1 extra-large egg, beaten with

45 ml (3 tbsp) melted butter or margarine

65 ml (¼ cup) poppy or sesame Seeds

1 Preheat oven to 190 °C. Grease a large baking sheet and set aside. In a large mixing bowl combine flour, yeast, sugar and salt.

2 Mix lukewarm water, milk, eggs and yolks together in a jug and add melted butter. Add to flour mixture.

3 Knead mixture together for about 10 minutes until pliable. Transfer to a greased mixing bowl and cover with clingfilm or a dish cloth. Set aside in a warm place to rise until double in size. Knock down and knead for a further 5 minutes or until smooth and elastic. Brush top with melted butter and allow to rise again until double in size.

4 Divide dough into 3 equal pieces. Roll each into a ball and place on a floured surface. Cover with clingfilm and leave in a warm place for 20 minutes. Roll each ball into a 30 cm rope leaving the middle a little thicker. Lay the ropes side by side, pinching the ends together.

5 Plait the ropes and end by pinching the other ends. Brush with the combined egg and melted butter and sprinkle with seeds. Cover and allow to rise again in a warm place. Bake for 35-40 minutes. If the bread browns too quickly, loosely cover with foil. Remove from oven and cool for 10 minutes. Turn out onto a wire rack and cool.

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