1 tsp salt
5g dried yeast
1 tsp honey
4 tbsp soya oil
Oil, to grease
Flour, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a large bowl, combine the flour and salt, and create a well in the middle. Mix the yeast with 5-6 tablespoons of lukewarm water, then stir in the sugar until it dissolves. Pour the mixture into the well. Add the eggs, honey and oil and knead into an elastic dough, by hand or with a kitchen machine. Cover and leave to rise for 90 minutes or until the dough has doubled in size.
Re-knead the dough and leave to rise for another 30 minutes.
Heat the oven to 200°C (180°C fan-forced/400°F).
Split the dough into three parts and roll each into a long sausage shapes. Braid each piece, pinching the top and bottom closed. Place the braid on a greased baking tray, cover and leave to rest until the oven is heated.
Mix the egg yolk with a few drops of water and brush onto the braid. Bake in the middle of the oven for 40 minutes or until golden brown.