• Preheat oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead.
• Prepare a baking sheet by lining it with parchment paper.
• If using regular yeast, in a small bowl, mix together the warm water (start with 7 tablespoons), yeast and 1 teaspoon of sugar to proof the yeast; set aside.
• In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl.
• After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast hasn’t bubbled at this point, throw it out and start again with fresh yeast). If using rapid rise yeast, it may be added in with the dry ingredients without proofing.
• Gradually stir in the dry ingredients until fully integrated, adding more warm water by the tablespoon while mixing, as needed, to make the dough soft so it's not tight or stiff — you should be able to pull the dough gently without it feeling tight or like it would bounce back — if it’s stiff, then add more warm water then mix 1-2 minutes more on medium speed.
• Using either method, once the dough is combined, divide it in half. The dough will be sticky, so use some gfJules® Flour on your hands and rolling surface (I like using a bench scraper like this one to help me cut and roll the sticky dough).

See photos above recipe card to follow along with the steps outlined below:

• 1 - Gently flatten one ball with palm of your hand and then roll out in every direction to spread the dough into a 1/4 inch thick circle. The circle and thickness doesn't have to be exactly even, so don't worry about achieving perfection here.
• 2 - Place a drinking glass in the middle of the circle, then use a knife or bench scraper to cut into quarters, like the 6, 9, 12 and 3 on a clock dial.
• 3 - Cut each quarter again into an even number of strips within each (6 is a good number of strips). Remove the glass.
• 4 & 5 - Take two adjoining strips and begin twisting gently until you reach the ends. Pinch together gently and wet slightly with water to help them join together at the top, then twist them into the middle to form a knot. Repeat with remaining strips until you have a bouquet of knots in the center covering the circle where the glass had been.
• In a small bowl, mix the extra egg together with 1 tablespoon water and brush all over exposed dough. Transfer gently to a parchment-lined baking sheet. Sprinkle the seeds or any toppings at this point. Repeat with second ball of dough.
• Cover the loaves with wax paper or parchment sprayed with cooking oil and place in a warming drawer set to low heat, or into the preheated oven (but turned off) for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage.)
• Once risen slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 18-20 minutes or until a toothpick inserted into the center of the bread comes out dry, or with some crumbs attached but no wet dough.
• Remove to cool on a wire rack.
• Once cooled, make gentle indentations around the bread knots and place 1 tablespoon of jam inside each.
• Whisk together glaze ingredients and drizzle on top in a decorative pattern. (Add more or less milk, depending on the drizzling consistency you prefer -- start with less, as you can always add more.)