Plaited loaf (Wed 18.11)

Plaited loaf using an enriched white dough. Based on “Plaited Loaf” from “The Bread Book” by Linda Collister and Anthony Blake.


  • 700 g white bread flour
  • 20 g yeast
  • 1 teaspoon sugar
  • 430 ml milk
  • 2 teaspoons salt
  • 30 g butter
  • 1 egg
  • 1 egg and some milk for glazing

1. (Wed 19:15) Combine 200 g of the flour, the sugar and all the milk in a bowl. Mix well and lave to rise for about 30 minutes.

2. (Wed 20:00) Rub the butter in the remaining flour, add the salt to the flour.  Mix flour, yeast batter and egg together. dough should not be too sticky. Turn out the dough on the work surface (flour only if dough is still too sticky to handle).

Knead for 5 minutes or until you have a smooth (satin or silky ?) dough.

Leave to rise for 1 hour 30 minutes.

3. (Wed 21:20) Turn out the dough on a floured working surface.

Divide in 3 equal parts.

Form each of the arts in a ‘sausage’ +- 40cm long. Best way is to roll them gently with both hands.

Put the three parts on a greased (in this case floured) baking tray.

Plait the three strings, avoid stretching them.

Leave to rise for 45 minutes.

4. (Wed 22:15) Glaze the loaf with the egg milk mixture. Leave to rise for another 15 minutes (fits with the time needed to heat the oven).

5. (Wed 22:30) Bake for 33 minutes in a preheated oven at 220 C.


– compared to book recipe: measures somewhat changed

– not using luke warm milk, but time needed to prove remained the same