Our bread recipe this month is for a braided loaf. Braided loaf is slightly buttery white bread with a hint of sweetness on top. Melt in your mouth delicious.
Braided Loaf:
1 cup (250mL) warm milk (about body temperature)
1/2 cube (20g) live yeast (or 1 1/2 tsp dry yeast)
1/3 cup (75g) sugar
1 egg
1 1/2 tsp sea salt (or 1 tsp table salt)
4 cups (500g) white flour
1/4 cup (60g) butter
2 tbsp coarse sugar
Add the warm milk to a mixing bowl. Crumble in the yeast and add the sugar. Stir with a spoon until smooth. Beat the egg and add half of it to the bowl. Keep the other half in the fridge until needed.
Combine the salt with the flour.
Add the flour to the milk mixture.
Stir with a spoon until you can't anymore.
Then turn it out on a clean surface and knead until the dough becomes smooth.
Add the butter one tablespoon at a time and knead it into the dough. Get the dough to bread dough consistency after each addition. It can take some kneading before the butter incorporates.
After all the butter has been incorporated, it should look something like this.
Place the dough into a bowl (I prefer to put it back into the bowl I mixed it up in), cover with a clean towel and allow to rise for an hour.
The dough should have at least doubled. It's a warm day when I'm making this, so mine rose quite a bit.
Split the dough into three give or take even balls of dough.
Then roll each ball into snakes about the same length.
Place them on a baking tray lined with parchment paper.
Pinch one end together. It shouldn't have trouble sticking together.
Then, take the outer most strand and place it in the center of the other two.
Then do the same thing on the other side.
Continue this pattern until the whole loaf has been braided.
Pinch the ends together as well.
Cover with a clean towel and allow to rise another 30-40 minutes.
It should rise nicely.
Brush the dough with the rest of the egg we refrigerated.
Sprinkle the top with coarse sugar.
Bake in a 350°F or 180°C oven for 25 minutes. Feel free to cover with tin foil the last ten minutes if the loaf is getting too browned.
This loaf turned out perfect.
I love how you can see where the dough raised while baking.
The inside is soft and vaguely sweet with a lovely slightly buttery texture.
The crust has a sweet crunch to it. Definitely worth making.
Watch us make this gorgeous bread on YouTube here: https://youtu.be/ozJd5ThTPFU
Schaut zu wie wir dieses schone Brot auf YouTube machen hier:
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