White bread plait Recipe
- 675g/1½lb strong white flour, plus extra for flouring
- 1½ tsp salt
- 1½ tsp sugar
- 3 tsp easy-blend yeast
- 1½ tbsp virgin olive oil, plus extra for oiling
- 450ml/1 pint warm water
- 1 free-range egg, beaten
- poppy seeds, for sprinkling
- In a large bowl, stir together the flour and salt. Sprinkle over the sugar and the easy-blend yeast.
- Add the olive oil to the water. Make a well in the centre of the flour and pour in most of the water and olive oil mixture. Retain a bit of the liquid; you may need to add more later to get the right consistency.
- Stir with a wooden spoon and bring together to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for ten minutes until smooth and elastic.
- Place the dough into a large, lightly oiled bowl. Cover and leave in a warm place for approximately one hour to rise, until doubled in size.
- When the dough has risen, place it on a clean work surface and, with floured hands, knead it again to 'knock it back'. Knead for about five minutes until smooth and elastic.
- Divide the dough into three equal pieces and roll to form three even 'sausage' shapes.
- Plait the three dough 'sausages' together to form a large loaf and place onto a lightly floured baking tray.
- Preheat the oven to 220C/400F/Gas 7.
- Cover the loaf and return to a warm place until it has risen to about one-and-a-half times its size. This will take between ten and 30 minutes.
- Glaze the loaf with the beaten egg and sprinkle the poppy seeds on top.
- Bake the loaf in the oven for 10-15 minutes.
- Reduce the heat to 190C/375F/Gas 5 and bake for a further 30 minutes.
- The loaf is cooked when it is risen and golden and sounds hollow when tapped underneath.
