Inspired by the giant pillowy poppyseed-topped loaves my dad used to bring home from a now long-gone Polish bakery in a nearby village, this loaf is my attempt to recreate that childhood memory. If you don’t fancy your chances at the four-strand braid (there are lots of good how-to videos online) simply form the dough into smooth rounds. Arrange them with just a little room to grow and with edges touching so they bake into a soft, tear-apart batch.

Serves: Makes a large loaf   Time: 30 mins preparation, rising time and then 30 mins baking

Ingredients
500g   Strong white bread flour
7g         Instant dry yeast
5g         Salt
175ml Warm water
2            Eggs
80g      Honey
25g      Vegetable/olive oil
10g      Poppy seeds

Tip:  Salt flakes or nigella seeds would be great for the top

Method

1.  Dissolve the honey in the warm water, then whisk in the oil, 1 whole egg and 1 extra yolk (reserve the remaining egg white for brushing before baking).

2.  In a large bowl, mix the flour, yeast and salt. Pour in the wet ingredients and bring the dough together with a spoon at first, then switch to your hands once it starts to form a shaggy dough.

3.  The dough should be soft and pliable — slightly tacky but not sticking heavily to your hands. If it feels too wet, work in a little extra flour. Turn the dough onto a lightly floured surface and knead for 10 minutes, stretching and folding until the dough becomes smooth and elastic. (If using a stand mixer, check that the dough is being folded properly than simply spinning around the hook.)

4.  Place the dough into a lightly oiled bowl, cover, and leave to rise until doubled in size.

5.  Tip out the dough and divide into three or four equal pieces. Roll each piece into a long cylinder about 30 cm in length, tapering the ends slightly. Fan the strands out with the tops touching, pinch the top ends firmly together, then braid. Pinch the bottom ends and tuck both ends neatly underneath.

6.  Transfer the shaped loaf onto a sheet of baking parchment or a baking mat. Cover loosely with a large plastic bag or upturned container and leave to rise until doubled in size.

7.  Preheat the oven to 180°C fan (200°C conventional). Brush the loaf with the reserved egg white and sprinkle with seeds if using. Bake for 15 minutes, then reduce the temperature by 20°C and bake for a further 10 minutes, or until the loaf is a deep golden brown.