Prep 5 mins
Cook 25 mins
A very soft and morish bread - my favourite actually.
- 2 1⁄2 teaspoons yeast (granulated)
- 3 cups all-purpose flour
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons butter
- 2 eggs (measured with water)
- 1 1⁄8 cups water
- Place all the above ingredients in bread machine pan in the order I have listed them in.
- Select dough cycle.
- When dough cycle is complete, remove dough and place on lightly floured surface and allow the dough to rest for about 10 minutes.
- Then divide dough into 3 evenly sized pieces (I usually weigh each piece to ensure this).
- Roll and'gently massage' each piece to form 3 long snakes.
- Approxiamately 30-35 cm each.
- Pinch 3 ends together and place under something weighty (I use a heavy bread board), and then start plaiting!
- When you get to the end, pinch the ends together (as you did at the beginning with the other end), and tuck underneath.
- Place covered bread dough in warm and draught free place on lightly greased oven tray (a sun room or conservatory is great for this- otherwise a pre-heated warming drawer of an oven is also good) Leave it to double in size (about 1 hour).
- Brush with a lightly beaten egg and sprinkle liberally with poppy seeds.
- Bake in oven at 180'C for about 25-30 minutes- or until a nice golden brown colour.
- Cool on wire rack.
Looking at this recipe, it is exactly like mine, except mine has 5 cups of flour instead of 3. I can't rate it since I haven't tried it, but could that be the runnyness from the other review? If it is, then I bet it's great - I have been using a very very similar recipe for years, and love it!
I did exactly what the recipe said and the dough wasn't just soft, it was runny. Had to add heaps of flour just so I could handle the stuff. And the braiding as a result was a non-event. I don't know how much this bread rises normally but it turned out more like a flat bread. Tasted fine though.