Baked in a bread pan, I am
certain; this braid would work using only all purpose flour. However bread
flour enhances the texture. Awhile passed since I made it and wrote down the
notes for myself, and of course memory fades but just looking at the pictures
this couldn’t have lasted long at our house.
1 1/4 cups bread flour
3 1/4 cups all purpose flour
1 tsp salt
3 1/2 Tbsp sugar
2 1/2 tsp instant yeast
3/4 cup whipping cream
1 whole egg
1 egg yolk
3/4 cup milk
1 whole egg beaten
- In a large bowl, whisk together flour, salt, sugar and instant yeast.
- Add the whipping cream, 1 egg, egg yolk, and roughly half of the milk.
- Stir to form dough.
- Gradually add from the remaining milk if the dough is too hard to knead.
- Transfer dough to the bowl of standing mixer with dough hook and kneed for 7 minutes or until the dough is smooth, glossy and elastic and when you cut into it you can see large holes.
- Transfer dough to a greased bowl, cover and set it to rise for 45 minutes.
- Next cut the dough into 3 equal pieces
- Round the pieces into strands and cover again and leave them to rest for 15 minutes.
- Next braid the three strands and gently tuck the ends under.
- Fully line a regular size bread pan with parchment paper.
- Place the braid in the prepared bread pan and brush the top with the beaten egg. Make sure the egg does not drip between the braids.
- Leave the braid to rise for half an hour.
- Preheat the oven to 400F.
- Brush the risen braid with the beaten egg again and place in the preheated oven for 10 minutes.
- After 10 minutes, reduce the heat to 375F.
- Bake for another 30-35 minutes. If the top begins to brown excessively and the bottom is raw, cover the braid with aluminum foil.
- To test for doneness, press lightly between the braids on the highest part of the braid; it should be firm. If you feel the creases give when lightly pressed, continue baking until they firm up.
- Let the braid cool on a wire rack.
