Wednesday, December 3, 2014

Braided Butter Bread

Plain Flour- 500 ml and some more for dusting
Butter- 50 gms (softened)
Salt- 1 tsp
Sugar- 3 tsps
Warm Milk- 100ml
Warm Water- 110 ml
Fresh Yeast- 2.5 tsps
For topping:
Mix together 1 tsp each of:
Sesame seeds
Poppy seeds
Caraway seeds
Dry minced onion
Coarse salt
For brushing:
3tsp milk
Mix the yeast in warm water until it dissolves and keep covered for 10 minutes. Take care not to use hot water. One method is to test the heat the water by applying on your wrist. It should feel comfortably warm and not hot.
Add the milk, softened butter, sugar, Flour and salt and mix well. Knead for about 8-10 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise until it doubles for about an hour.
Punch down the dough. transfer to a lightly floured surface. Divide into 3 equal portions. Shape each into a 10 inch rope. Place the ropes on a large greased baking tray and braid. Pinch ends to seal and tuck under. Cover and let rise for about 45 minutes.
Brush the loaf with milk and sprinkle the topping. Bake in a pre-heated oven at 200 degrees C for 25 minutes. Remove and cool over wire rack.

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