Plaited Bread

    Plaited Bread

    Recipe Picture:Plaited Bread
    3

    Plaited Bread

    (28)
    1hour50min


    25 people made this

    Started in a bread machine the dough is removed and plaited then left for an additional rise before being baked in your oven.

    Ingredients
    Serves: 10 

    • 1 cup (250ml) warm water (45 degrees C)
    • 1 1/2 teaspoons salt
    • 2 tablespoons white sugar
    • 1/4 cup margarine
    • 1 egg
    • 3 cups (660g) bread flour
    • 2 1/4 teaspoons bread machine yeast
    • Bread Glaze
    • 1 egg
    • 1 tablespoon water
    • 1 dash vanilla essence

    Directions
    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour rising  ›  Ready in:1hour50min 

    1. Place the warm water, salt, sugar, margarine, egg, bread flour and yeast in the pan of a bread machine in that order. Set the machine to the dough setting and start the machine.
    2. When the dough cycle of the machine is finished place the dough on a floured surface. Divide the dough into 3 pieces then roll them into ropes about the thickness of your thumb and about 30cm long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and plait them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left and move it over the new middle strand. Continue plating alternating sides each time until the loaf is plated then pinch the ends together and fold them underneath for a neat look.
    3. Grease a baking tray or line with baking paper then place the platted bread on the prepared tray. Cover the loaf with a plastic bag to prevent drying out and let rise in a warm place until doubled in size; about 1 hour.
    4. Preheat oven to 180 degrees C.
    5. Bread Glaze: Whisk together the egg, water and vanilla in a small bowl then brush the glaze on the bread. Sprinkle with sesame seeds or other as desired.
    6. Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped; 35 to 40 minutes.
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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (26)

    by
    42

    Best Challah I have ever made in 20 years... The only thing I changed was adding 6 tbsp of sugar not 2. From the second I touched the dough in the bread maker I knew that I had Challah gold on my hands... will never use another recipe again. BEST EVER!  -  24 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    25

    This recipe just came out on the site today & I decided to try it & I am so glad I did. Wonderful flavor with a chewy texture that was exactly what I was looking for. The dough is very easy to work with & I turned out a beautiful, shiny, delicious work of art. Thank You for the recipe, I will be sure to share with friends!  -  07 Dec 2009  (Review from Allrecipes USA and Canada)

    by
    19

    I gave this recipe to my 10 year old daughter so she could bake challah for the family every Shabbat and have a recipe to call her own. This is the best tasting challah. She has followed the recipe exactly and it comes out great every time. She recently made this challah for another family and they were asking for the recipe. Thanks for sharing!  -  30 Jun 2010  (Review from Allrecipes USA and Canada)

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