Dough
500 g wheat and spelt flour or white flour
2 tsp sugar
1½ tsp salt
½ yeast cube (about 20 g)
crumbled
300 ml milk
1 egg
50 g butter
chopped into cubes
Shaping
1 egg
beaten
Dough
Mix the flour, sugar and salt in a bowl. Mix in the yeast. Pour in the milk, add the egg and butter, then knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for about 1½ hours until double in size.
Shaping
Cut the dough in half and roll into two strands of equal length and thicker in the middle. Place the strands crosswise one over the other and form a plait. Place the plaited bread on a lined baking tray, brush with a little egg and leave to rise for about another 30 minutes. Preheat the cooking space to 190 °C using the professional baking glazed mode. Brush the plaited bread with a little egg one more time, put the tray into the preheated cooking space and bake for about 30 minutes.
(Pre-)heat cooking space to 190 °C with Professional baking glazed
Put the pastry in
Professional baking glazed 190 °C for 30 Mins
Tips
The proofing time can be shortened with the professional baking proofing function: do the first proof at 32 °C for about 1 hour and the second proof at 32 °C for about 45 minutes.
The classic plaited loaf has two strands, but made with four or five strands it looks really pretty.
Additional information
Created by
V-ZUG Ltd.
Created on
8/28/25
