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This recipe is a real throwback to my childhood. My dad used to bake braided loaves of bread for us over the summer holidays, and I always found it fascinating. It’s a fairly simple white bread recipe, but looks absolutely beautiful on the table. It’s braided design also makes it super easy to add different herbs and spreads brushed over the top!
Oil
There’s a little bit of flexibility when it comes to the oil you use to make your bread. I personally tend to use sunflower oil, as it’s what I have on hand most of the time. However, I know the popular choice is olive oil. Either of these will work, it really is just down to personal preference.
Working With Yeast
Yeast is a very fickle thing. As it’s a living, active ingredient, it really doesn’t take much to kill it. And if your yeast dies, your bread simply won’t rise. To ensure your yeast works effectively you need to be mindful of the ingredients you’re adding and how you add them.
When adding your salt, make sure you add it to the opposite side of the bowl as your yeast as salt can kill the yeast if it comes into direct contact with it.
For your water, you need to be concious of its temperature. Too hot or too cold and your yeast will die. I generally aim to have my water around room temperature. To do this, I use 1 part warm water to 2 parts cold water.
Method:
Seize your flour into a bowl and add your yeast on one side
Add your salt on the opposite side to the yeast, then add your oil and water
Mix your dough together until it starts to form a ball. Sprinkle your counter with flour and place your dough on top
Knead your dough for around 4-5 minutes, or if using a mixer and dough hook, 2-3 minutes
Place your dough back into the bowl and cover with clingfilm. Place it somewhere warm and leave it to rise for about an hour
When your dough has doubled in size, remove from the bowl and divide it into three even sized pieces. I weighed mine but you don’t have to!
Roll your three pieces into sausage shapes and then braid them. To braid, you just need to move the outside pieces over the middle one interchangeably
Cover your dough and leave it to prove again for about 45 minutes
At the end of the 45 minutes, heat your oven to 200c fan. Brush your bread with a mixture of oil and milk (you can also do an egg wash if you prefer)
Bake your bread for 15 minutes then reduce the temperature to 170c (without opening the door) and bake for a further 30 minutes. You’ll know it’s cooked when it’s golden on the top and tapping the bottom produces a hollow sound
Take your bread out of the oven and serve!
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