Sesame Swiss Braid

Ingredients:

For the bread
350g / 3 cups bread flour
1 tsp salt
8g dry yeast
2 tbsp warm water (not hot)
150ml / 2/3 cup sour cream ( I used the same amount of buttermilk), at room temperature
1 egg, lightly beaten, at room temperature
50g / 1/4 cup butter, softened

For the glaze
1 egg yolk
1 tbsp water
1 tsp sesame seeds

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the sour cream, egg, butter and the flour. Place the bowl on the mixer with a dough hook. Knead on low speed for 8-10 minutes and until the dough does not sticking to the sides of the bowl. Add a tablespoon of extra flour at a time if it does.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into half. Shape each into a long rope about 14 inches in length.  
5. On a baking sheet, place the 2 pieces of rope on top of each other to form a cross (X). Fold one top end over and place between the bottom ropes. Fold the other top end over so that the four ropes are pointing downward. Starting from the left, braid the first rope over the second, the third and over the fourth. Continue with the other ropes, and tuck the ends underneath.
6. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 40 minutes. 
7. Preheat the oven to 190C.
8. On a small bowl, lightly whisk the egg yolk and water. Brush the loaf with the glaze, sprinkle some sesame seeds on top and bake for 30 minutes or until golden.
9. Transfer to a wire rack to cool.