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Plaited or Braided Loaf

Published on by Helen Best-Shaw 13 Comments
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Plaited loaf - sliced

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

 

I used my standard bread recipe of 3 (and a bit) flour to 2 of water for this loaf.

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Plaited loaf - sliced
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4.84 from 6 votes

Plaited or Braided Loaf Bread

Plaited or Braided Loaf Bread
Servings: 1 medium loaf
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Plaited or Braided Loaf Bread
Amount Per Serving (1 loaf)
Calories 1739 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 1g6%
Sodium 2349mg102%
Potassium 882mg25%
Carbohydrates 342g114%
Fiber 25g104%
Sugar 2g2%
Protein 47g94%
Calcium 81mg8%
Iron 17.7mg98%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baking, Bread
Cuisine: Baking, Bread
Keyword: Plaited Loaf
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Plaited Loaf

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    • Helen

      Look forward to seeing your loaf Laura

      Reply

    • Helen

      I am looking forward to seeing your loaf Tandy. How many strands will you go for?

      Reply

  4. Ren Behan

    4 stars
    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?

    Reply

    • Helen

      Go for it Ren. Any bread will do so long as it is plaited!

      Reply

  5. Caroline

    5 stars
    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.

    Reply

  7. Nelly

    Looking forward to blogging my plaited loaf soon, not sure I am brave enough to try an 8 strander!

    Reply