Bread Making Class

This week we trialled our bread making class with a delightful small group of girls.

As with all my classes, I set out to achieve way too much, but we go at whatever pace, the class members set, and always end up cooking something delicious, and learning along the way - and that's just ME!!

The class was called Dough Re Me - and we set out to cook Bread, Cinnamon Scrolls and Samosa's - all different varieties of dough.  By the time we had cooked the first two, we had run out of time.

I was astonished as to how incredible this Bread Plait was.  There is nothing on earth more simple nor satisfying than a thick piece of freshly cooked bread with salty butter.

Mind you, after eating this for 2 days, I had to go and sleep for an hour, as my body could not handle that much gluten overload.  I am slightly gluten intolerant, and avoid wheat as much as I can (although this is an entirely different story).  Back to simple, clean eating after that, but just quietly, it was well worth the indulgence.

The other asset to this recipe, is that it doesn't require any special bread tin.  I was hunting around for tins the day before the class, and then had a brainwave that we didn't need any. 

Bread Plait

Ingredients

• 1 1/4 cups (310ml) warm water
• 2 tsp dried yeast
• 1 tsp caster sugar
• 3 cups (450g) plain flour
• 3 TB oil
• 2 tsp bread improver
• 1 tsp salt
• 1 egg yolk
• 1 tbs milk

1.    Combine water, yeast and sugar in a jug and set aside for 5 minutes or until frothy.

2.    Place the flour in a large bowl. Add the oil and use your fingertips to rub the oil into the flour until it resembles fine breadcrumbs. Add the bread improver and salt and stir to combine. Make a well in the centre. Pour the yeast mixture into the well and stir until mixture just comes together. Turn onto a lightly floured surface and knead for 15 minutes or until dough is smooth and elastic. Place in a large bowl and loosely cover with plastic wrap or a clean tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

3.    Use your fist to punch down the dough. Turn onto a lightly floured surface and knead for 2-3 minutes or until dough returns to its original size.

4.    Preheat oven to 220°C. Line an oven tray with baking paper. Divide the dough into 3 even portions. Roll each portion into a log, about 30cm long, 5cm wide. Place on the lined tray. Cross the logs over each other to create a plait. Tuck in each end under the loaf. Loosely cover with plastic wrap and set aside for 20 minutes or until dough rises by half.

5.    Combine the egg yolk and milk in a small bowl. Use a pastry brush to lightly brush egg mixture evenly over the loaf. Bake in preheated oven for 10 minutes. Reduce the temperature to 180°C and bake for a further 20 minutes or until golden brown and loaf sounds hollow when tapped on the base. Remove from oven and serve warm with butter.