Yield: 1 servings
|1 kilograms||Strong white bread flour|
|1 teaspoon||Caster sugar|
|25 grams||Fresh yeast; crumbled, or 15g|
|\N \N||; dried yeast|
|1 \N||Egg yolk; mixed with 1tbsp|
|\N \N||; water, to glaze|
Sift the flour with the salt. Put the butter into a pan with the milk and sugar and warm over a gentle heat, stirring occasionally, until the butter has melted, without allowing it to boil. If necessary, let the mixture cool until it reaches blood temperature. To test roughly, try sticking your finger into the liquid. If you can hold it there for a slow count to 10, but no longer, the heat is about right. Stir in the yeast and leave for 5-10 minutes in a warm place, until foaming.
Gradually stir the eggs and the yeasted milk mixture into the flour to give a soft but not sticky dough. You may not need quite all of the liquid.
Knead for 10 minutes, then return to the bowl, sprinkle the surface with a little extra flour, cover with a cloth and leave in a warm place to rise for about 1½-2 hours until double its original bulk.
Punch the dough down and knead for 5 minutes. Divide into 2 pieces. Take the first piece and divide in half. Roll each bit out to make a long sausage, slightly thicker in the centre than at the ends.
Plait. Gather the ends together and tuck underneath then lay on a floured baking tray. Repeat with the remaining dough. Leave the plaits to rise again in a warm place, until almost doubled in bulk - about 1 hour. Now chill in the refrigerator for 30 minutes.
Preheat the oven to 200c/400f/gas 6. Brush the plaits with the egg glaze, then bake in the oven for 30 minutes. Tap them underneath - if they sound hollow, they are done. Cool on a wire rack.
Converted by MC_Buster.
NOTES : makes 2 plaits
Converted by MM_Buster v2.0l.