Ingredients
700g plain flour (can be subsituted: 350g bread flour + 350g cake flour)
300g bread flour
60g sugar
3 eggs (160g)
30g yeast
20g salt
80g oil
500ml water
Directions
- in a mixer bowl with paddle attachment, add all dry ingredients and mix at low speed for 1min
- all the rest of ingredients at low speed for 2min and medium speed for 8min (window pane stage)
- divide each dough to 50g each and roll to round shape
- flour baking tray and place each dough on the try and leave in the chiller for 4hrs
- take 6 dough... each dough roll flat and roll again like swiss roll
- using the palm of hands, roll the edges so that it will be narrow at the edges and fat in the middle
- pinch the top of the 6 long dough together and do 6 braids
- formula for 6 braids > 6-1 then 1-6 (cross over) > 1 over 3 > 5 over 1 > 6 over 4 > 2 over 6 > repeat 1 over 3
- final proof for 1 hour
- brush with egg wash and sprinkle with castor sugar
- bake at 170°C for 15-20min
Foodnote: I love this bread. It stays soft on the 3rd day. I just heat it up to get the skin crispy and eat it with Lurpak butter. For braided bread, the middle must be fatter so that it will stay soft and not dry up. Will definitely make this again. Very nice to eat and nice to giveaway to friends or family.
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