My daughter's loaf with that of mine!!
This was the first ever bread i had tried...The look of it fascinated more; so thought of trying it. It's so simiple & could be baked easily too.
Breads ;especially the freshly baked & crusty ones are best eaten on the day of purchase or baked. Unused crusty bread will dry out very quickly. Left over bread can be used in the next day or two for the things like home made croutons, French toast, garlic or cheese bread or buschetta. When i saw the Swiss soup posted by a dear friend of mine, Shabeena (shabscuisine.blogspot.com), I couldn't stop trying it out with this bread & both complemented so well.. Thank u Shab...
Courtesy :Essential Baking
Ingredients: (Makes 1 loaf)
Active dried yeast 1 tbsp
Honey 1 tsp
Lukewarm milk 250ml
Butter melted 55 gm
Strong Flour 420gm
Salt 1 tsp
Egg 1 lightly beaten
Egg Yolk 1 beaten with 1 tsp milk for glazing
1. Combine the yeast, honey, milk & butter.Stir and leave for 15 mts to dissolve.
2. In a large bowl, mix together the flour and salt. Make a well in the centre and add the yeast mixture and egg. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a rough dough.
3. Transfer to a floured surface and knead until smooth and elastic. Place in a clean bowl, cover and leave to rise in a warm place until doubled in volume, about 1 1/2 hrs.
4. Grease a baking sheet. Punch down the dough and devide into three equal pieces. Roll to shape each piece into long thin strip. If there's difference in sizes , cut to match the others & the remaining (cut one) can be given to your child to plait her own loaf. ( U can c my daughter's loaf beside mine).
5. Begin plaiting with the centre strip , tucking in the ends. Cover loosely and leave to rise in a warm place for 30 mts.
6. Preheat a 375 F/ 190 C/ Gas 5 oven. Place the bread in cool place while the oven heats. Brush with the glaze and bake until golden, 40-45 mts. Turn out onto a rack to cool.