I am delighted to be hosting November’s Fresh From the Oven and this month I have chosen a plaited loaf.
I think that bread baked in a tin is far more forgiving than free form on a tray where, you need to pay far more attention to proving time, texture and shaping.
The shape of my plaited loaf is by no means perfect, I found it quite hard to get an even shape and plait, the loaf above was my second attempt – like most of life practise will make perfect!
Fresh From the Oven November Challenge
A plaited or braided loaf – 3 or more strands baked on a tray
Everything else – flour, recipe, method, shape is up to you
To take part bake a plaited yeasted loaf, blog about it and link up to this post, and to Claire and Michelle who run Fresh From the Oven (full details at the foot of the post). I look forward to seeing what you come up with.
I used my standard bread recipe of 3 (and a bit) flour to 2 of water for this loaf.
Plaited or Braided Loaf Bread
Ingredients
- 300 ml warm water
- 1 heaped tsp yeast, (dried active – I used the one for hand baking)
- 150 g organic wholemeal flour
- 300 g strong white bread flour
- 1 tsp salt
- 1 Tbs oil, (olive, rapeseed, hemp, etc.)
Instructions
- Pour the water into bowl, add the yeast and swirl until it is dissolved. Add the other ingredients.
- Knead with the dough hook attachment of your mixer on the lowest speed for about 4 minutes until a smooth stretchy dough has formed (if you knead by hand it will take longer).
- Cover with cling film and leave in a warm place for a few hours. It should more than double in size.
- In the morning turn out onto a floured board and gently knock the dough back. Divide the dough into 3 and roll into sausages about 12? / 30cm long. Place a silicon mat on a baking tray, line the dough sausages up and plait, tucking the ends under. Cover with a sheet of oiled cling film. Leave somewhere warm until doubled in size again.
- Place in a preheated oven at GM7 / 220C / 425F and bake for about 30 minutes. For a crustier loaf place a small dish of water in the oven under the loaf.
- When it is done it will sound hollow when tapped. It always takes longer to bake than you think it will, so my general rule of thumb is that if you are unsure give it another 5 mins.
Tina V.
I like the recipe, looks really neat :)
Helen
Hope you will take part Tina!
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I shall get thinking and plaiting for this challenge Helen!
Helen
Look forward to seeing your loaf Laura
Tandy
Thanks for a great challenge!
Helen
I am looking forward to seeing your loaf Tandy. How many strands will you go for?
Ren Behan
Ooh I might be tempted by this challenge, I haven’t taken part before! A bit scared of bread. Can it be a sweet-flavoured bread as long as it plaited?
Helen
Go for it Ren. Any bread will do so long as it is plaited!
Caroline
Oooh, I do like the sound of this challenge. Perhaps I should have another go at Paul Hollywood’s 8 stranded plait. Last time I tried I ended up giving up in frustration and making a five and a six stranded one instead. It’s very therapeutic though.
Becky Thorn
I have posted my go at an eight strand plait. Loved the challenge and the bread too!
http://mintcustard.wordpress.com/2012/11/05/a-plaited-loaf/
Nelly
Looking forward to blogging my plaited loaf soon, not sure I am brave enough to try an 8 strander!
Lottie @ Lottie's World of Cakes
My Plaited Loaf for the challenge! Paul’s 8 stranded plaited loaf.
http://lottiesworldofcakesandbakes.eu/paul-hollywoods-plaited-loaf/
Tina V.
Tried it and loved it :)
http://tinascookings.blogspot.com/2012/11/braided-loaf.html