How to Make Braided Bread
Braids Bread is a nutritious and delicious side dish, with simple preparation. The key to making braided bread tasty lies in the ingredients and steps.Cooks' Net The editor will provide a detailed introduction on how to make braided bread simply.
Braided Bread Ingredients Introduction
Main ingredients:
High-gluten flour (360 grams) Egg (1 piece) Milk powder (15 grams) Sugar (50 grams) Salt (3 grams) Yeast (4 grams) Milk (170 milliliters) Butter (30 grams) Additional ingredients:
Cranberries
( ) Egg wash ( ) Braided bread preparation steps:
1. Put all main ingredients except butter into a container, place sugar and yeast diagonally.
2. Slowly pour in milk while stirring to form dough clumps (adjust based on the flour's absorption).
3. Knead until smooth dough is formed.
4. Add butter.
5. Continue kneading until the dough forms a strong membrane.
6. Round the dough, place it in
oven . Place a bowl of hot water under the oven to let the dough ferment to three times its original size (change the water several times during fermentation). 7. When the dough is well fermented and does not spring back when poked with a finger, it's ready.
8. Gently deflate the dough and divide it into 15 equal portions. Cover with plastic wrap to rest for a while.
9. After resting, roll each portion into long strips, three at a time.
10. Arrange them in this formation.
11. Start braiding from the middle towards both ends and secure the ends.
12. Continue making all the braids using this method, then place them back in the oven for secondary fermentation.Pigtails 13. After fermentation, the dough will have grown significantly.
14. Brush with egg wash (preheat the oven to 170 degrees Celsius at this point).
15. Decorate with cranberries if desired, or leave them out.
16. Place in the preheated oven on middle rack, bake for 20 minutes using upper and lower heating (adjust according to your oven's characteristics; this temperature is suitable only for my oven).
17. Once done, take out of the oven.
18. Close-up photo.
Tips:
The absorption rate of flour differs, so mix until dough clumps form by gradually adding water (adjust as needed). Baking time and temperature may vary based on your oven; be patient when fermenting in cool weather to achieve good results!
1Tip:
The absorption of water by flour varies, so mix while adding water until a shaggy dough forms; baking time and temperature depend on your oven! Do not rush the fermentation in cool weather; ensure it is fully risen to avoid poor texture upon baking!
