Easter Braided Bread

Easter Braided Bread

Makes 1 bread


Ingredients

480g. Cake flour.

5ml Salt

60ml. Sugar.

3ml Mixed spice

3ml. Nutmeg.

5ml Cinnamon

10g. Instant yeast

60g Margarine

150ml. Warm milk.

1 large egg, beaten

125ml. Lukewarm water.

75g Dried fruit mix

Beaten egg to brush


Glaze

Bring 250ml sugar and 125ml. Water to the boil. Stir constantly. Simmer for 5 minutes.


Method.

  1. Mix the flour, salt, sugar, mixed spice, nutmeg and cinnamon together. Add the instant yeast and mix

  2. Melt the margarine in the warm milk and cool slightly.

  3. Add the milk mixture to the dry ingredients, together with the beaten egg and enough lukewarm water to form soft dough.

  4. Kneed the dough until it becomes smooth and elastic. (About ten minutes.)

  5. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for10-15 minutes.

  6. Knock the dough down and mix in the mixed fruit whilst kneading.

  7. Divide into 2 equal pieces, roll and stretch dough into ropes. Follow illustrated instructions to braid into 4.

  8. Cover with greased plastic and allow rising in a warm place until double in size. (About 20-25 minutes)

  9. Brush the bread with beaten egg.

  10. Bake in a preheated oven at 200°C for 15-20 minutes.

  11. Glaze the bread with warm sugar water as it come out of the oven.



  • Black Twitter Icon
  • Black Facebook Icon
  • Black Instagram Icon

#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria

Highfield.jpg