Plaited loaf
Serves approx. 16
750 g strong white flour
1 1/2 cubes of fresh yeast (approx.
60 g)
200–250 ml lukewarm milk
100 g sugar
125 g soft margarine or butter
A pinch of salt
2 eggs
75 g raisins
Zest of one lemon
For glazing and the topping:
1 egg yolk
30 g crystal sugar
50 g flaked almonds
Method
1. Place the flour, crumbled yeast,
sugar, butter or margarine and eggs in
a mixing bowl. Add the milk and knead
to a smooth, elastic dough. Then mix in
the raisins and lemon zest.
2. Leave to prove at room temperature
for approx. 30 minutes or in the oven at
50 °C for approx. 20 minutes until the
dough has doubled in size.
3. Divide into 3 pieces and roll each
one out to about 40 cm in length. Plait
the three pieces together and place on
the greased glass tray.
4. Brush with egg yolk and sprinkle with
the crystal sugar and almonds. Leave
to prove for another 30 minutes, then
bake until golden.
Settings
Automatic programmes \ Baked
goods \ Plaited loaf
Duration: Approx. 50 minutes
Fan plus
Temperature: 150–170 °C
Shelf level: 2
Duration: 35–45 minutes
Conventional heat
Temperature: 160–180 °C
Shelf level: 1
Duration: 30–40 minutes
Tip: 1 1/2 packets of dried yeast can
be used instead of fresh yeast.
This dough can also be made into a
crown instead of a loaf. Place 4–6 hard
boiled painted eggs in the centre for a
colourful Easter celebration.
Baking recipes
148
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General
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