A quick bite of bread today; with yesterday’s Daring Bakers entry and my announcement of the Monthly Mingle tomorrow, not to mention various posts that are stacking up, things have been a bit rushed this weekend.
Thus I am popping my head into the Fresh From The Oven party to say hello but I cannot stop to chat.
This month’s FFTO challenge was to make Braided Chollah and hosted by Dom from Belleau Kitchen. Dom’s recipe is based on one his mother used to make. I made the single change to add a tablespoon of spice blend to the dough and was very pleased with the results. Apart from leaving my dough to prove and rise 20-30 minutes longer than stated, I followed the directions to the letter.
The finished loaf was beautifully golden and had a soft even texture. I’m pleased to say it keeps very well too (not so with many home made breads) in a bag for several days and remained perfectly good for my husband’s sandwiches.
Thanks to Dom for a wonderful loaf!
Based on Dom‘s recipe given to Fresh From the Oven
1 sachet easy blend dried yeast
1tsp clear honey
8fl oz lukewarm milk
50g melted butter
16oz plain flour
1 tsp salt
1 tbsp mixed spices (not powdered) – I used a blend of chilli, caraway and coriander
2 eggs lightly beaten – in separate bowls – one for the mix and one for glazing
Poppy seed or sesame seeds (optional)
1. Combine the yeast, honey, milk and butter, stir and leave for 15mins to dissolve.
2. In a large bowl, mix together the flour, salt and spices. Make a well in the centre and add the yeast mixture and one of the beaten eggs. Stir to make a dough. (It will be very sticky and will definitely need extra flour for kneading).
3. Knead till smooth and elastic (a good 15 mins) then transfer to a clean bowl, cover and leave to prove for 1 1/2 hours.
4. Grease a baking sheet. Knock back the dough and divide into 3 equal pieces. Roll to shape each piece into a long strip for plaiting.
5. Lay 2 of the strips over the third to make a star shape and plait from the centre, tucking the ends under. Do this on the baking sheet, then cover with a tea towel and leave to rise for 30 mins.
6. Brush with egg and bake in a hot oven at 190 for 35 – 40 mins or until golden and sounds hollow if you tap it.