“A very soft and morish bread – my favourite actually.”
2 1/2 teaspoonsyeast( granulated)
1 1/2 tablespoonssugar
2eggs( measured with water)
1 1/8 cupswater
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.”