Salt and Pepper Braided Loaf
Servings: 12
Ingredients
- 450 g Strong White Bread Flour
- 1 x 7g sachet of Quick action yeast
- 50 ml Warm Water
- 300 ml Water
- 1 tsp Salt
- Cracked Black Pepper
- Sea Salt
- 1 Beaten Egg
Instructions
- Sprinkle the Yeast on to of the warm water, set aside for 20-30 minutes to dissolve and activate
- In a large mixing bowl add the flour and Salt, mix together
- Make a well in the Centre of the flour, add the yeast mix and stir in.
- Add the water and stir until you have a Shaggy Dough
- Turn out on to a floured surface, knead for 5 minutes until smooth and stretchy ( if the dough feels too wet, add sprinkles of flour until workable)
- Work the dough into a ball and place in an oiled bowl or proving bowl, cover and allow to rise for 2 hours until doubled in size
- Cut the dough into 4 pieces, then cut each piece into 3. You should end up with a total of 12 pieces of dough
- Roll each piece forming 12 long lengths
- Group them in 3's then lay them on top of each over as the picture shows
- Fold the ends of each section on to the section beside it (See picture and video above)
- Tuck the edge underneath itself to form a domed round loaf
- Place on a lined baking tray or in a lined Griddle pan, cover and allow to puff up for 20 minutes
- Brush with beaten egg, season with Sea Salt and Cracked Pepper
- Preheat the oven to 230°c
- Place a baking tin 1/3 full with water in the bottom of the oven ( the water creates a steam environment within the Oven, which makes for a Golden Crusty loaf)
- Bake for 25 minutes until the base of the loaf drums hollow