Recipe: Plaited Loaf

Somedays when I go to write a blog it seems like I’m only writing this thing for all the dough… No, that’s not a clever way to reference that I’m making money through this blog (lets be honest, I don’t think that I’d ever become that popular what with my ridiculous rants…), but it is a cunning pun which allows me to awkwardly segue into today’s recipe post! Bread!

Yes, once again I have been watching GBBO (see the Muffin recipe to learn about the initialism (it’s not an acronym before you start! Acronyms are pronounceable!) if you don’t know what I’m talking about! Anyway, one of the challenges the bakers faced this week was to bake an Eight Strand Plaited Loaf of bread, according to the recipe handed out by one of the Judges, Paul Hollywood. I had some spare time on Friday, so I thought that I would give it a try and it is a fantastic looking loaf, if I do say so myself! Here is a recipe for you so that you can impress your friends with an…

Eight Strand Plaited Loaf!

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Ingredients
500g strong white bread flour
2 x 7g sachet of fast action dried yeast
10g salt
1 1/2 tbsp olive oil
340ml water
1 egg
Flour for dusting

Method
Put the flour into a mixing bowl and add the yeast on one side and the salt on other. Stir the ingredients together.

Add the olive oil and 3/4 of the water and mix together by hand. Then add the remaining water.

Turn the dough out and knead until silky and smooth looking – about 10 mins.

Put the dough in an oiled bowl, cover with cling film and leave to prove and rise for about an hour.

    OPTIONAL STEP: Have a nice cup of tea!

Turn the dough out and knead for a few minutes. Separate the dough into 8strands of equal size, 16 inches long and roll into sausage shapes.

Fan the strands out from a central point at the top, like an octopus and stick the tops of the strands together, and then onto to the work surface. Now comes the tricky part.

Plait the dough. Follow this plan:

Label the strands 1 to 8, from left to right. Each time you move a strand, it will take the number of its new position in the row of strands.
Step 1: place 8 under 7 and over 1. Step 2: place 8 over 5. Step 3: place 2 under 3 and over 8. Step 4: place 1 over 4. Step 5: place 7 under 6 and over 1. Repeat steps 2 to 5 until all dough is braided.

The full recipe and plaiting guide can be found here: Full Recipe

Tuck both ends of the dough underneath to make it look nice and place on a floured baking tray before leaving to prove again, for another hour.

    OPTIONAL STEP: Have more tea!

Beat the egg and brush it over the loaf so that it bakes a nice golden brown colour.

Place the tray into a preheated oven at Gas Mark 5 (200 degrees) and bake for 20 – 30 minutes.

That’s it! Pretty simple huh! Check out the full recipe, linked above, to see videos on how to knead and knock back the bread if you’re unsure, and you can even find tonnes more recipes from the Bake Off!

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