Monday, 27 March 2017

CLASSIC BRAIDED BREAD

As Salam Alaykum foodie,

       Today I will be sharing with you a recipe which I tried over the weekend. It the best "Bread" I have baked so far. It looks so beautiful on the outside and also have a soft, sweet and buttery taste. The "Braided Bread" is best enjoyed fresh with butter.


        CLASSIC BRAIDED LOAF BREAD






Preparation 🕰: 2- 3 hrs 
Baking: 25-30 mins
Difficulty: Hard
Servings: 4


INGREDIENTS:

*500g All purpose flour or strong white bread flour.
*60g Sugar
*75g butter (melted)
*250ml Milk (lukewarm)
*2 Eggs (room temp)
*1\2 Tbsp (7.5ml) Active dried Yeast
*1 Tsp Salt
 >> 1 egg yolk, beaten with 1 Tsp milk to glaze and and full of pistachios for sprinkling.



PREPARATION:

Step 1: Combine the yeast, sugar,milk and butter in a small bowl, stir and leave for 15 mins to dissolve and for the yeast to become frothy (foamy).

Step 2: STANDING/HAND MIXER METHOD> In a large mixing bowl, place flour, salt. Add the eggs. Slowly pour in the milk mixture and knead until an elastic dough forms.
 WITHOUT MIXER> In a large bowl, mix together the flour and salt. Make a well in the centre of the flour and add the yeast mixture and eggs. With a wooden spoon, stir from the centre, gradually incorporating the flour and liquid mixture to obtain a rough dough.

Step 3: Transfer dough to a lightly floured surface and continue to knead by hand until dough is smooth and elastic. 
P.S if you mixed the dough without the hand mixer, keep in mind that you might have to knead the dough longer to get the right consistency. But not to worry, the end result is worth the trouble 😊

Step4: Place the dough in a clean large bowl and cover with a clear film(plastic wrap) or clean kitchen towel. Leave to rise in a warm place for approx. 1-2 hrs or until doubled in volume.

Step 5: Punch down dough and transfer to a lightly floured surface or preferably a cutting board. Knead and form a log. With a sharp knife,divide the log into three strings. Make sure you leave the upper part of the log intact.

Step 6: Beginning from the top, carefully braid the dough into loaf.tightly seal the loose ends by tucking it in neatly to prevent the braid from loosing when baked.

Step 7: Transfer Braid to a greased baking sheet or loaf pan. Cover loosely and allow to rise in a warm place for 30-45 mins.

Step 8: Meanwhile, Preheat oven to 200oC/375oF/Gas 5 and In a small bowl, whisk egg yolk and milk until combined for glaze.


Step 9: Brush the braided loaf with the glaze and sprinkle the pistachios or nuts of your choice on the loaf. Transfer to the preheated oven and bake for 30 mins or until golden. Remove from oven and allow to cool on a wire rack.


 Enjoy for breakfast with butter or with your afternoon tea.

Please leave your comments below and don't forget to share your version of the braided loaf when you try it.

Thanks

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