We are trialling a gluten free food box scheme in our webshop to help those with coeliac disease or gluten intolerances. It is the only item available to shop currently. Please only order if you suffer from these conditions. Limited to 1 box per household per week. Orders not adhering to this will unfortunately be cancelled & refunded. Stock availability is limited and the shop will close each day when limits are reached.
Separate the egg into two bowls, cover and save the white for later.
Add the milk to the yolk, beat until combined and set aside.
Put the flour, yeast and salt into a large bowl and blend them together.
Stir in the prepared milk, mixing until the dough starts to come together.
Add the melted butter and continue stirring.
Using your hands, bring together a slightly sticky dough and knead it in the bowl knead for 50 presses, without adding flour.
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.
Line a baking tray with parchment.
Lightly dust the dough with flour and knead it for 20 presses.
Divide the dough into three equal pieces, dust lightly with flour and roll each into a 40cm/16” strand.
Lay the three strands in front of you, on the prepared baking tray, and pinch the furthest ends together.
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.
Brush the dough with egg white and sprinkle with poppy seeds, if used.
Pre-heat the oven.
Leave the plait to rise in a warm, draught free place for 25 minutes.
Bake for 35-40 minutes until plump and golden.
Allow to cool for 10 minutes then carefully transfer the plait to a rack and leave to cool.
large baking tray, parchment paper and mixing bowl
200˚C, Fan 180˚C, Gas 6
My first attempt at making plait bread, can’t believe how well it turned out. I didn’t put any seeds on top and used the whole egg in the recipe . The texture and flavour of this loaf was lovely , will definitely are this again .
By Sandra Bowes
07 Jan 2019
Amazing. Super easy recipe, baked it twice one with white and once with spelt. White was marginally better.
By Mr Thomas Hughes
27 Jan 2014
Forgot to say, I used rape see oil instead of butter, just warmed with milk as the recipe suggested.
By Ms sandra Robinson
16 Nov 2013
A great recipe! I made 2 - one as shown and one made with local brown flour. Both looked and tasted wonderful, will definitely make again especially if I want to impress visitors!
By Ms sandra Robinson
16 Nov 2013
The best bread recipe I've ever made! With minimal kneading (just a few minutes before the prove and a quick but vigorous knead afterwards), both flavour and texture were amazing. I added slightly more salt and a tsp of sugar, just because that's what I've found I prefer with pat recipes. Highly recommended.
By Miss Helen Rothwell
26 Aug 2012
This was my first time making bread and I must say this was a very simple, easy & quick to make. It looks lovely & my husband was pretty impressed. I didn't use poppy seeds as he doesn't like them so instead I left it plain on top & brushed butter instead of eggs & it was lovely, beautiful golden colour & tasted really yummy ... Looking forward to making my next one!
By Miss Natalie Ayres
23 Jun 2012
I used fresh yeast and unsalted butter (as there is already salt added) and it turned out beautifully. I didn't use egg white but brushed top with milk and sprinkled poppy seeds. Spelt gives a super tasty springy loaf....very nice indeed...albeit a pricey alternative to ordinary strong white flour. A very simple recipe and it is an excellent bread! You could make this daily for the effort it takes!
By Mrs Sheena Brown
23 Jun 2012
Delicious bread and looks very impressive if placed on the table whole for people to help themselves. I kneaded the dough for 10 minutes and it was nice and pliable after this time. I also use this recipe for making bread rolls sometimes.
By Mrs Yvonne Davies
23 Jan 2012
I found this recipe today and baked my loaf tonight - it's absolutely delicious! Only on criticism is that kneading times would have been helpful - but I just did about 5 minutes as I do with the rest of my loaves. Lovely recipe, which I've written in my special recipe book!