Plaited bread

made from yeast dough
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Dough

Procedure
500 g white flour or wheat and spelt flour
300 ml milk
1 small egg
½ cube of yeast (about 20 g)
50 g butter, soft
1½ tsp salt
2 tsp sugar

Shaping

Procedure
1 egg for glazing

Dough

Procedure
Knead all the ingredients in a bowl into a soft, smooth dough.
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

Procedure
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.
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

Procedure
Preheat the cooking space to 180 °C using the professional baking glazed mode.
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

Procedure
Professional baking proofing 32°C for 1 Hrs
Action
(Pre-)heat cooking space to 180°C with Hot air
Action
Professional baking glazed 180°C for 45 Mins
  • Baking tray
  • Wire shelf
Shopping list
Quantity Ingredient
1 small egg
50 g butter
500 g white flour or wheat and spelt flour
300 ml milk
1 egg for glazing
2 tsp sugar
1½ tsp salt
½ cube of yeast (about 20 g)

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