Step 1Place the mozzarella and cream cheese in a bowl and microwave for 60 to 90 seconds. Alternatively, place in a small saucepan and melt over a low heat.
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Step 1Place the mozzarella and cream cheese in a bowl and microwave for 60 to 90 seconds. Alternatively, place in a small saucepan and melt over a low heat.
Step 2Place the melted mozzarella into a food processor. Add the egg, lupin flour (see recipe tips for alternatives), baking powder, xanthan gum and salt. Process until well combined and thick dough forms.
Step 3Remove from the food processor, form into a ball and then cut into 4 equal pieces.
Step 4Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Roll the dough into 4 long thin strands, about 50 cm (20 inch) each.
Step 5To braid the bread (I'll be sharing a short video soon so stay tuned!), place two of the strands next to each other vertically on a board or a rolling mat. Weave the remaining two strands horizontally over and under the vertical strands so the center looks like two tightly packed plus signs.
Step 6For each direction, take the strand on the left and then cross it over the strand on the right, leaving no space between the strands (again they are tightly packed). Repeat this step going in the opposite direction.
Step 7Keep going by crossing the dough strands over each other, alternating directions until you run out of dough and create a round shape of braided dough. Pinch the ends closed and tuck the under the bread.
Step 8Carefully transfer the braided loaf to a baking sheet lined with parchment paper.
Step 9Brush with the remaining egg yolk mixed with 1 to 2 teaspoons of water (it's ok if you have leftovers). Sprinkle with the everything bagel seasoning and transfer into the oven. Bake for about 25 minutes, rotating the tray halfway to ensure even baking.
Step 10Remove from the oven and let it cool down slightly before slicing and serving. This bread is best served warm so I recommend briefly reheating it in the oven before serving. As it cool down, it will become more dense.
Step 11To store, keep at room temperature loosely covered with a kitchen towel for up to 2 days or freeze for up to 3 months.