Baking
46
Plaited loaf
Preparation time: 140–150 minutes
Makes 16 slices
Ingredients
1¹/₂ cubes of fresh yeast (appprox.
60 g)
200–250 ml lukewarm milk
750 g strong white flour
A pinch of salt
100 g caster sugar
125 g softened butter
2 eggs
75 g raisins
Zest of 1 lemon
For glazing
1 egg yolk beaten into 2 tbsp milk
Top with
30 g crystal sugar
50 g flaked almonds
Accessories
Baking tray/Gourmet perforated baking
tray
Method for Automatic programme
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt, caster sugar,
softened butter and eggs and knead for
3–4 minutes until you get a smooth
dough. Finally fold in the raisins and
lemon zest. Cover the dough and place
in the oven to prove for about 20–
30 minutes using Conventional heat at
35 °C until it has doubled in size.
Shape the dough into three 40 cm long
rolls. Then plait the three rolls and place
on a baking tray or Gourmet perforated
baking tray.
Brush with the beaten egg yolk/milk
mixture and sprinkle with the crystal
sugar and almonds. Place in the oven
and bake until golden.
Method for Fan plus
Dissolve the yeast in lukewarm milk.
Then add to the flour, salt, caster sugar,
softened butter and eggs and knead for
3–4 minutes until you get a smooth
dough. Finally fold in the raisins and
lemon zest. Cover the dough and place
in the oven to prove for about 20–
30 minutes using Conventional heat at
35 °C until it has doubled in size.
Shape the dough into three 40 cm long
rolls. Then plait the three rolls and place
on a baking tray or Gourmet perforated
baking tray.
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