Activate the yeast

• Dissolve the yeast in the lukewarm water.
• Wait until the mixture becomes foamy.

Make the dough

• Whisk the sugar and olive oil into the foamy yeast mixture.
• In the bowl of a stand mixer, combine the bread flour, the yeast mixture and the salt.
• Mix into a shaggy dough.

Knead

• Knead by hand or with the dough hook attachment until smooth and elastic.

First rise

• Cover and let the dough rise in a warm spot until roughly doubled in size.

Divide and shape into balls

• Divide the dough in two, since the recipe makes two loaves.
• Divide each half into six pieces for a six-strand braid.
• Shape each piece into a ball and let them rest so the gluten relaxes.

Roll the strands

• Flatten each piece and roll it up into a strand.
• Pinch the seams together along the bottom.
• Roll each strand out into a long, thin baguette shape.

Braid the loaves

• Braid the six strands of each loaf.
• If topping with poppy seeds, sesame seeds or everything seasoning, brush with water or soy milk so the seeds adhere.

Second rise

• Cover the loaves and let them double in size until super puffy.

Brush and bake

• Optionally brush the loaves with soy milk or soy milk mixed with a splash of maple syrup.
• Bake in an oven preheated to 180 °C until golden brown.

Finish

• Brush the loaves with a little olive oil as soon as they come out of the oven for extra shine and a softer crust.
• Let cool before slicing.