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Plaited Loaf

by Bryony Harrison (follow)
I'm a freelance writer & poet; if you would like to read my poetry, please check out my book, 'Poems on the Page' from tinyurl.com/pgyyx76
Baking (669)      Bread (231)      Plaited (1)     

One way to turn an ordinary loaf of bread into something special is to be creative with its appearance. Cupcakes may rule the roost when it comes to food porn, but bread can be made to look equally as enchanting. Sprinkle a few sprinkle a few seeds on top, add a glaze, or mould the dough into an interesting shape - voila, ordinary is turned to spectacular. For my latest loaf I experimented with making a plaited loaf, and just to give it that extra oomph, enriched it with eggs, margarine, and milk.

It cuts into lovely small slices, perfect for dipping in soup or stew. Based on the brands I used, each slice is about 70 calories. Here are some of my bread making tips.

Preparation Time: 3 hours
Cooking Time: 25 minutes
Makes: 1 loaf

500g white bread flour
30g margarine
50ml almond milk
180ml water
1/2 tbsp Truvia sweetener (or caster sugar if you prefer)
1 tsp fast action yeast
1/2 tsp salt
2 eggs


Mix the flour, sugar, salt, and yeast together.

Beat the eggs and pour a small amount into a separate bowl.

Add the milk and rest of the eggs to the flour mix.

Rub in the margarine for a breadcrumb like consistency.

Gradually add the water to form a dough.

Knead the dough for ten minutes, then prove for about an hour.

Divide the dough into three and roll out each piece into sausage shapes.

Plait the dough and leave to prove for another hour.
Pre-heat the oven to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

After proving, the plait loaf will probably have lost some of its shape, so it may be necessary to do some repair work to the plait.

Using the remaining egg, glaze the loaf.

Bake in the oven.

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