Tuesday, November 11, 2008

Baking Snapshot - Bread Plait

I came about this recipe by wanting hot bread. I pulled out a cookbook, looked at the basic ingredients to bread and then decided to wing it. I made two batches. While one was baking, I dropped the finished one off at my parent's house. These are so good, I've decided to make several to serve at Thanksgiving.
I use my Cuisinart food processor to make dough. If you do not have something similar, be sure to check out the alternative "by hand" directions underneath the main recipe.
Bread Plait
4 tbs butter, melted
1 package active dry yeast
1/2 tbs honey
1 cup milk
3 cups flour
1 tsp salt
1 egg yolk
1 tbs milk
1 tsp honey
1. Preheat oven to 375.
2. Melt butter at a low heat so that it doesn't get too hot.
3. Pour butter in small bowl. Add milk, 1/2 tsp honey, and yeast packet. Whisk briefly.
3. Let yeast mixture stand 15 minutes.
4. Combine flour and salt in bowl of food processor.
5. With machine running, add yeast mixture through feed tube. Only pour as quickly as the machine can incorporate the liquid into the flour.
6. Process until a ball of dough forms and pulls away from the sides of the bowl.
7. Process an additional 60 seconds to knead the dough.
8. Form dough into a ball and set aside to rise until doubled in size, about 1-2 hours.
9. On a greased baking sheet, punch down dough.
10. Divide the dough into three equal parts.
11. Form long ropes with each dough part. Push the tops together and secure by sticking to the underside of the cookie sheet.
12. Braid the bread ropes.
13. Press the ends together gently and tuck each end under the loaf.
14. Cover loaf lightly with plastic wrap and let rise for another 30 minutes.
15. Whisk glaze ingredients together. Brush glaze over dough.
16. Bake 30-40 minutes or until deep golden brown.
By Hand:
1. Prepare dough as directed through steps 4 but put flour/salt into a bowl instead.
2. Form a well in the center of the flour.
3. Pour yeast mixture into flour well.
4. With a wooden spoon, stir from the inside out, gently incorporating more flour into the yeast mixture until all flour is mixed in.
5. Turn bread out onto floured surface and knead for 2 minutes or until smooth.
6. Place dough aside to rise and complete bread as directed in steps 8-16.


  1. I bet they honey in the glaze is a wonderful addition!

    Bread baking is the one thing I just can't tackle "gluten-free".

  2. Stinkin' gluten!

    The honey glaze was a wonderful addition. It made it a little sweet, but not overpowering like Challah or Hawaiian Bread.


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