Here’s the recipe and photo’s of the result:
Preparation: 35 minutes, plus rising. Cooking: 34-40 minutes
Makes 1 loaf
15g fresh yeast
1 teaspoon caster sugar
450g strong white flour
1 medium egg beaten
milk to glaze
– melt the butter in the milk in a small pan. Cool until tepid. Cream the yeast and sugar together in a small bowl
– sift the flour into a large bowl with 1 teaspoon of salt and make a well in the centre. Mix together the butter, milk, egg and yeast and pour into the well. Quickly mix together to form a soft but not too sticky dough.
– turn on to a lightly floured worktop and knead for 10-15 minutes until smooth and elastic. Put into a clean, very lightly oiled bowl and cover with a tea towel. Leave in a warm place for about 1 hour until doubled in size.
– Heat the oven to 200C (180C fan oven) gas mark 6. Divide the dough into three pieces. Knead, then roll each piece into a sausage shape about 10cm long
– Put two pieces parallel to each other and the third across, threading it under the left hand piece and over the right-hand. Starting from the middle, plait one end, then turn over and plait the other end. Tuck in the ends and put on a lightly greased baking sheet. Cover and leave to rise for 15 minutes.
– Brush with milk and bake for 25 minutes until the loaf is golden and sounds hollow when tapped on the base. Cool on a wire rack.
If you can’t get hold of fresh yeast use 2 teaspoons of fast action dried yeast and stir into the flour before adding liquid.
oh and i’s just like to wish Kavey from Kavey Eats a very happy 2nd Blog Birthday today… be fabulous darling!