Monday, 26 April 2010

Bread Plaits.....Mood = Two ways

I love dough, bread, yeast, anything that rises in the oven is something i am going to be crazy about. And bread stuffed with anything is even more of a favourite for me. I have been experimenting with lots of recipes for a new adventure and so far things are looking pretty good and tasting good. I love mixing things up with each other and hope they turn out for the best and sometimes, as with all things in life, they dont. But on this occasion, it was a success.

So I made two bread with different fillings, and plaited them. Then cooked them  and cut them into little slices so everyone could enjoy. They were not only beautiful, but absolutely delicious, and i highly recommend you to try this


For the filling, i think you can just go with what you feel works best, as i did.

Recipe:

360ml warm water
7g fast acting yeast
2 Tablespoons of golden caster sugar
2 Tablespoons olive oil
1 Tablespoon salt
500g All purpose flour ( i used bread flour)






















Method:

  • In a jug, mix your water, yeast and sugar together, and let it sit until the yeast begins to forth a little at the top.
  • When this has happened you can begin to encorporate everythign else.
  • Mix the flour, oil and salt to the yeast.
  • Knead the dough for about 6-8 minutes in your kitchen aid using the dough hook, or by hand if you dont have a kitchen aid.
  • Turn out onto a lightly floured surface, and then place in a well oiled bowl, and coat the dough all over and cover for about 1 hour until it has risen. Make sure you put it somewhere warm. Not too hot or cold otherwise the yeast will die and not grow.
  • After an hour or so, remove from the bowl and knead it slightly and cut into 2 slices if you want to make big plaits like i have, or 12 little ones.
  • When you have cut it, roll it out into a square shape, on a floured surface.
  • Then get a knife, and with the base of it, cut about 1/4 of the way through on both sides, leaving the middle intact so you can put the filling in.
  • Place what ever filling you have chosen and begin plaiting.
  • one edge and fold it over and then the next one on the opposing side and so on.
  • Press down to secure each fold.
  • Coat with egg wash, and set aside for about 10 minutes to rest and then place in the oven at 200 degrees for about 20 minutes.
  • When it has browned, take it out and let it rest for about 5 minutes before you cut it up.

For my fillings, i used:

Feta and sweet raspberry tip jam.
Grated mozzarella, and cheddar with thyme.

You can be creative with this so dont be afraid to try new things.

Something everyone will be impressed with, and most definitely you!

Inspired by Memoria.

12 comments:

Memória said...

Nice! This braid reminds me of the one I made and blogged about last week. You did a great job!

Joudie's Mood Food said...

Hi Memoria, yes it was definitley inspired by your beautiful bread. It is very easy to make and i was so impressed as were my friends who came over later that evening. Lovely idea.

Anonymous said...

do you have a recipe for a sponge cake? a simple basic one? i want to make my husband a sponge cake on saturday for his bday and i cant find any nice recipes.

Anonymous said...

This looks Crazy! I love it.

Janet said...

There seems to be a dough theme for your blog at the moment.... Im totally liking this Mood!

Joudie's Mood Food said...

Hi Janet, yes for some reason i am leaning towards dough and bread making. I love dough in any shape or form.

Anonymous said...

Could you tell me the conversion of the grams into cups? I would love to make these for a party it looks lovely. Also could I refrigerate the dough ahead of time or is it too risky for the yeast? Thanks!

Rachelle

Joudie's Mood Food said...

Hi Anon. this is the recipe in Cups.
Also i dont think it would be too harmful for the dough to be kept in the fridge, but i think the texture will not be the same. So i would peobably make it the same day.

1 1/2 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

Tonia said...

I am sorry, but this is not a good recipe! First you tell: 1 tablespoon of salt (far too much, that doesn't taste nice), in the Cup conversion you say: 1 teaspoon! Quite a difference between teaspoon and tablespoon (and it has nothing to do with conversion). On top of that you tell us to use 500 grams of flour, in the cup conversion you state: 4 cups. One cup of flour is about 150 grams of flour, so the recipe should read: 600 grams flour. I've made the recipe from the top of the page, and the dough is impossible to handle, far too wet. Next time I will try using 600 grams, should work much better.

Joudie's Mood Food said...

Hi Tonia, actually this recipe does work becasue i made it. The conversion you are using are obviously different to mine. For each cup i measure 120g so that comes to 480g in total but i added 20 g for the flour on the work surface. If you found the dough too sticky just simply add more flour to suit your dough. As for the 1 T, that is simply my choice to do it that way for my bread. It is not about conversions. When i showed the conversion chart it was taken from Memorias blog and i adapted it slightly to my taste. For me 1 T of salt was perfect. We dont all have the same taste. I get my conversions from cup to gram from Chocolate and zucchini and have done for years and it has always worked. Each to their own. Thanks for stopping by.

Tonia said...

thanks for your answer. You are right about not everyone having the same taste, but I was really disappointed how the braid worked out in the way it tasted, and in the way I could handle the dough. I had to use a lot of flour (much more than 20 gr) to get the dough in a condition to be able to make the braid. I wish I had read the comments before making it, than I would have seen what the original recipe was.
I have been using the 1 cup = 150 grams of flour conversion for about 15 years now, I originally found it on an American breadbaking site. I've just been googling about this conversion, and I was amazed about the differences you find on this subject, grams vary from 110 til 160 for plain flour! Can you imagine? Well, I agree everyone should use what conversion works. So, I let you know when I've made another recipe from your website, and when I've tried the braid with my conversion. bye for now.

Joudie's Mood Food said...

Hi Tonia, yes it is strange how the recipe conversions change so much from different sites but i found that one to be the best for me. I hope you try it again as it is a fantastic recipe, just use it to your measurements. Let me know how it goes...