Is it Braided Bread?

Bread! I LOVE bread, I love the smell even more. But it is an intricate process and trust me, I failed the bread process multiple times. A shame to my family because my grandfather still makes his own bread, my uncle does too and they are amazingly beautiful and so much better than store bought. After so many fails years ago, I stopped trying but after an episode of the GBBO in bread week… Well let’s say I wanted to try again.

Recipes, some failed attempts later and some lucky turn outs. I got the hang off it! MIRACLE! Now I dare try recipes like cinnamon rolls that are a kind of enriched bread dough. And I wanted to take that same basis and try a savory recipe. This one is ‘on me’, I’m certain that all the recipes and youtube video’s inspired it.

Last night I wanted to bake and saw a while back a braided braid and wanted to give it a go. Also is it braided? Because it’s with two strands and not three… Weird, another mystery in this world :p

Here’s my braided bread with a garlic and spring onion mix.

Your turn: The Recipe

Ingredients:

  • For the dough:
    • 180 ml of warm milk
    • 5 gr of yeast (dry)
    • 50 gr of sugar
      • This is your rising mixture
    • 1 egg (room temp)
    • 30 gr of butter (room temp)
    • 350 gr of strong bread flour
    • 1/2 tsp of salt
  • For the filling
    • 75 gr butter (room temp)
    • 3 minced garlic cloves
    • 2 minced strands of spring onion
    • Salt and Pepper to taste

The Process:

Into a bowl mix the warm milk with the sugar until it’s dissolved, then sprinkle the yeast on top and let it rest for 5 min. The sugar and warmth of the milk will activate the yeast.

In the meantime, weigh the rest of the ingredients you’ll need to make the dough. When 5 min have past the yeast should be bubbly on top of the milk (there won’t be huge bubbles 😉 ). Start adding the butter (this Will incorporate more when kneading), salt and egg and mix them together. To add the flour use a spoon and stir it in gradually. Once all your flour is in, tip it onto a floured surface and start needing. If the the dough is to wet, you can add flour BUT this is a wetter dough then your regular bread dough, so not to much! Once you’ve needed it for about 5 to 8 min place it into a buttered bowl, cover with clingfilm and let it rise for about 45 min to 1h in a draft free, warm place.

In the last 5 min you can mix together the filling to put inside the dough and prepare the tin you’ll put the bread in, I used a 20 cm diameter round tin. For the filling, mix the butter together with the garlic and spring onions and salt/pepper to your taste. If you find the filling to stiff, you can add some cream or cream cheese. For the tin, you only need to grease it up.

When you’re dough has doubled in size, tilt it onto a floured surface. Press all the air out and work it into a rectangle with your fingers. Then roll it out with a rolling pin into a rectangle shape until it’s approximately 1/2 cm thick, the longest side should be towards you to help with the rolling process. Spread the filling all over the rectangle (just leave 1cm unbuttered on the bottom length). I use my hands to do this, waaaay easier.

Roll the dough up, I like to do this towards me and I use my thumbs to really tuck in the dough so it’s nice and tight. To make the famous bread you have to cut the dough in half in the length of the dough roll and leave one end uncut (see picture). To braid you will take the end closest to you and lay it over the furthest strand. Watch that you put the inside of the roll towards the top so to create the opening effect of a braided bread. Continue the process until you’ve braided the entire roll. To complete, take the end you’ve left uncut and take the other end and work, from the top, the dough inside the uncut end. ( I’ll try to illustrate this by a making a drawing since it isn’t that clear to put in words.) Lift the round and place it inside your greased tin. Cover in cling film and let it rise for another 30 min.

Now the BAKING 🙂 Pre-heat your oven at 200°C.

When the dough has rissen, place them into your oven for 8 min at 200°C. Lower your oven to 170°C for a final 20 min. When golden brown, take out of the oven to cool down. Let the bread rest for at least 10 min in the tin and then take it out onto a cooling rack.

Hope you’ll enjoy this recipe and don’t hesitate to try this with other flavors!

Bonne appétit!

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