sig’s Plaited Fruit Bread. Plaiting bread can be a tough task for the most accomplished of bakers. Master the skill with this video from Great British Chefs. Plaited loaves look fabulous and provide lots of lovely golden crust - perfect for serving with soup.
Press a hole through the middle. Find recipes for strawberry bread, apricot bread, raisin bread, pineapple bread, date bread and much, much more. Find recipes for strawberry bread, apricot bread, raisin bread, pineapple bread, date bread and much, much more. You can have sig’s Plaited Fruit Bread using 17 ingredients and 8 steps. Here is how you achieve it.
Ingredients of sig’s Plaited Fruit Bread
- Prepare of plaited bread.
- It’s 1 tbsp of activ dry yeast.
- It’s 65 ml of each of lukewarm water and lukewarm milk.
- You need 55 grams of caster sugar (extra fine sugar).
- You need 1 of egg.
- It’s 1/2 tsp of salt.
- Prepare 55 grams of butter at room temperature.
- You need 500 grams of plain white flour.
- Prepare 1 of extra egg beaten with two teaspoons of water for glazing ( optional).
- You need of filling.
- Prepare 200 grams of cooked and stoned prunes or dried apricots( these apricots don’t need cooking, just soak in hot black tea , discard the liquid).
- It’s 1 tsp of grated orange rind.
- Prepare 2 tsp of grated lemon rind.
- You need 1/4 tsp of freshly grated nutmeg.
- Prepare 45 grams of butter, melted.
- It’s 55 grams of very fine chopped almonds or walnuts.
- It’s 2 tbsp of caster sugar.
Gently combine all of the bread ingredients together to form a dough, gradually add the water until you reach the desired consistency (you may not require the full amount). This recipe for Lithuanian fruit bread or vaisiu pyragas features a sweet yeast-raised dough studded with either chopped glaceed fruits or mixed dried fruits, as I’ve used here. This can be considered the Lithuanian version of fruit cake but it’s oh so much better than the type that gets passed around from. This dish is my Italian adaptation of Paul Hollywood’s eight strand bread.
sig’s Plaited Fruit Bread instructions
- in a large bowl combine the yeast and lukewarm water, stir and leave for at good 15 minutes.
- Stir in the milk, sugar,salt, egg and soft butter. Slowly add 350 gr of the flour to make a soft dough.Transfer to a floured surface and add more flour as you need it to obtain a smooth and elastic dough.
- put into a clean bowl, cover and stand in a warm area leave to rise for 1 and1/2 hours.
- to make the filling add all ingredients. Work into a rough to smooth paste. set aside.
- grease your baking sheet.Punch down the dough and transfer to a lightly floured surface. knead briefly and roll into a 15 -10 inch rectangle and carefully lift to baking sheet not to loose shape.
- spread the filling into the center, with a sharp knife cut 10 strips at an angle on either side, careful to cut just to the filling.
- fold up the end. neatly and fold the strips alternating , fold excess dough underneath at the end.Cover loosely with a tea towel and leave to rise in a warm place until doubled in size.
- preheat oven to 190 C / 385°F. Brush with the glaze bake until browned, about 30 minutes. transfer to a rack and cool.Sprinkle with sugar and cinnamon..
I’m sure this recipe will be delicious but I have a problem with the plaiting order of the bread according to what has been printed on the Paul Hollywood recipe on the BBC Food site. For the bread recipe see my Perfect Loaf video. Three white bread rolls isolated on white. Round rustic, plaited with salt and caraway seeds and french Bread Basket Selection of fresh vegetables and cooked cereal, grains and legume Selection of Fresh Fish at Morning Market in Amsterdam Selection of healthy and good for heart food. Download Plaited bread stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.