Milk Bread Plait

Makes 1 loaf

Free from Soya, Nuts
Vegetarian, Organic, Without crystal sugar

Ingredients

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Dough

  1. Put the flour, yeast and salt into a large bowl and blend them together.
  2. Separate the egg, add the yolk to the bowl and save the white for later.
  3. Stir the milk into the bowl and mix to a rough dough.
  4. Add the butter and work this into the dough with your hands.
  5. Knead for 50 presses.
  6. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.

Dough plait

  1. Line a baking tray with parchment.
  2. Knead the dough for 20 presses.
  3. Divide the dough into three equal pieces and roll each into a 40cm/16” strand.
  4. Lay the three strands in front of you, on the prepared tray, and pinch the furthest ends together.
  5. Plait the dough by gently lifting the right-hand strand over the middle strand to become the middle one. Then cross the left-hand strand over the new central strand so that it becomes the middle strand. Continue lifting right and left hand strands over the central one and pinch the ends together to finish.
  6. Brush the dough with egg white and sprinkle with poppy seeds.
  7. Leave the plait to rise in a warm, draught free place for 25 minutes.
  8. Pre-heat the oven.
  9. Bake for 35-40 minutes until plump and golden.
  10. Allow to cool for 10 minutes then carefully transfer the plait to a rack and leave to cool.

Equipment

Large baking tray

Temperature

200˚C, Fan 180˚C, Gas 6

Cooking time

35-40 minutes

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