Plaited Loaf

July 13, 2017

Made with an enriched dough this loaf is soft, light and incredibly 'more-ish'! 

I like to compare it to brioche as it is slightly sweet while still being a savoury snack - it looks amazing and although it takes a little time it's well worth the wait.

 

 

 

 

INGREDIENTS

 

- 2 tsp Yeast

- 225ml Warm water

- 600g Plain flour

- 55g Caster sugar

- 1tsp Salt

- 2 Eggs

- 1 Egg yolk

- 60ml Vegetable oil

 

METHOD

 

- In a small container add the yeast to the warm water, stir to dissolve and leave to allow it to form a frothed layer on the top.

 

- Mix to together the flour, sugar and salt in a freestanding electric mixer (with dough hook attachment) before adding in the eggs, yolk and oil.

 

- This will form a rough dough to which you can add your yeast mixture and combine fully.

 

- Knead for about 10 minutes (adding flour if the dough is too wet and sticky) before placing in a bowl, covering and allowing to rise for around 90 minutes.

 

- Turn out the dough onto a floured surface and divide into three.

 

- Roll each piece of dough into long ropes, 35cm in length, before begining to plait.

 

- To plait place the three ropes of dough next to each other and use your hands to reattach the top of each strand together.

 

- Number your 'rope' positions - 1, 2 and 3 (as they move renumber to the new position number).

 

- Take rope 1 over rope 2 before taking rope 3 and pulling it over rope 2.

 

-Repeat the process down the loaf until all the dough is plaited before reattaching the bottom ends of dough together.

 

- Cover with a damp tea towel and leave in a warm place for about an hour before brushing with egg whites and baking for 35 minutes at 175 degrees (fan).

 

- Leave to cool before serving.

 

 

 

 

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