Plaited bread
made from yeast dough
Dough
500 g white flour or wheat and spelt flour | |
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300 ml milk | |
1 small egg | |
½ cube of yeast (about 20 g) | |
50 g butter, soft | |
1½ tsp salt | |
2 tsp sugar |
Shaping
1 egg for glazing |
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Dough
Knead all the ingredients in a bowl into a soft, smooth dough. | |
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Shape the dough into a ball. Put in a bowl and place in the bottom of the cooking space. Allow to rise at 32 °C for 1 hour until double in volume using the professional baking proofing mode. |
Shaping
Cut the dough in half and roll into two strands of equal length and thicker in the middle. Place the two strands crosswise one over the other and form a plait. | |
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Place the plaited bread on a lined baking tray. | |
Whisk the egg and brush half on the plaited bread. Leave to rest for 30 minutes. |
Baking
Preheat the cooking space to 180 °C using the professional baking glazed mode. | |
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Brush the plaited bread with egg wash a second time and bake in the middle shelf position for 45 minutes. | |
Allow the plaited bread to cool down on a wire rack. |
Cooking steps
Professional baking proofing 32°C for 1 Hrs | |
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Continue working the dough after it has risen. | |
(Pre-)heat cooking space to 180°C with Hot air | |
Preheating finished. Put the food in. | |
Professional baking glazed 180°C for 45 Mins |
- Baking tray
- Wire shelf
Quantity | Ingredient |
---|---|
50 g | butter |
½ cube of | yeast (about 20 g) |
1 | small egg |
1 | egg for glazing |
300 ml | milk |
2 tsp | sugar |
500 g | white flour or wheat and spelt flour |
1½ tsp | salt |
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