Braided Bread is one of those delicious breads which you can have any time! So pretty to look at and taste good with everything! A simple recipe to create magic in the kitchen!
This braided bread is my first edible bread 😀 After uncountable failure attempts, finally, yesterday with the first day of my baking course, I managed to create this braided bread 🙂 At this point of time, I am so happy that I can’t explain!
There are a few wrinkles on one but that can be improved. In fact, the other two are more or less wrinkle free.
And here is the crumb shot below. If I look back on what I was doing before and what I did yesterday in the class, I think I have some major learning which I did yesterday, which helped me create this absolutely delicious looking and amazing smell bread! If there is anything I really love baking, it is breads. Because the kneading process is my favorite. I feel as if the whole world is a better place, after a good knead 🙂 And we all know good breads need a good knead 🙂
To be honest, I really can’t believe myself that I am writing this post out. There are so many number of times I have screwed up the bread and Mandy had to do a step by step post for me, but I still could not get it right!
And now finally I have done and it and posting it 🙂 And I feel I have conquered the bread world! If you are looking for a post which will give you confidence to conquer it too, here is one on yeasty troubles and how you can avoid them 🙂
Note: In the recipe, for the fat component, use ghee, olive oil or any other oil. Avoid using butter as it has too much moisture.
PS: I have not been able to reply to any of your comments in the past post, life feels like running on a fast track right now, will do it ASAP.
I did it !!!
- 500 gms maida
- 10 gms salt You can go easy here and add a little less too
- 20 gms sugar
- 15 gms yeast (we used fresh yeast, bread has never worked for me with dry yeast)
- 300 gms water
- Mix yeast and sugar in 100 ml of water and keep seperately for about 10 mins.
- Mix salt and flour together and then make a well in the centre.
- Pour the yeast solution and water in the centre of the well and make a dough out of it.
- Knead, knead and knead some more. The dough is ready when it passes the "Window Pane test" aka gluten test or membrane test. Basically when you take a piece in your hand and stretch it should not break!I had to knead the dough for about 30 minutes at least, though there are videos that say that knead for about 10 minutes.
- Add the oil and knead a little more.
- Cover the dough and keep aside for about 45 mins - 1 hour, a good test on when the fermentation is done is that when you slightly depress the dough it should NOT spring back.
- After the dough is done with raising and fermentation, do a knockback on the dough i.e. remove all the air from the fermented dough. Basically tap the dough with your hand a couple of times.
- Divide the dough into equal parts and roll the dough inwards keeping it smooth and wrinkle free (this will come only with practice). you can roll it in any shapes. Youtube is full of lovely videos of how to shape the bread.
- Keep it for proving for about 30 minutes in a closed place, a kitchen drawer works perfect.
- Brush with milk/egg and bake at 200 C for about 15 mins or till done.