This poppy seed plait bread is quite a savoury bread, and tastes great toasted with a selection of cured meats or spreads and is quick and easy to cook.
- 350g strong white flour
- 1 teaspoon of salt
- 1 teaspoon of dried yeast
- 5 tablespoons of poppy seeds – plus a little extra for topping
- 1 1/2 teaspoons of caster sugar
- 6 fl oz. of warm water
- 2 teaspoons of vegetable oil
- 1 beaten egg for brushing
- Begin by sifting the flour, salt, yeast and sugar together in a warmed bowl. Make sure that you really mix them together thoroughly.
- Make a well in the centre of the mixture and then add the warm water and oil into the middle. Mix these thoroughly again until they form a sticky dough. Once the sticky dough has formed, you can add the poppy seeds and a little more flour. Mix for a few more minutes until the dough leaves the sides of the bowl.
- Then take the sticky dough out of the bowl and knead on a floured service for 10-15 minutes until the dough is smooth and elastic.
- Coat this in oil and leave in the bowl, in a warm place, covered, for 45-60 minutes or until it has doubled in size. Once it has risen, remove it from the bowl and knock back the dough until it is back to the size it was before, kneading it for about 3 minutes, but no longer.
- Shape out the dough into an even roll and split into three. Roll each of these three pieces into separate strands of equal thickness to about 40cm in length. Join the three strands and the bottom ends, before plaiting up to the top, joining the strands at the top ends. Place the dough on an oiled baking tray and leave, covered in a warm place to prove for 20 minutes (it will rise in size again).
- Whilst this is proving, preheat the oven to gas mark 6 (200 degrees Celsius).
- Remove the risen bread from the warm place and coat it with the beaten egg and poppy seeds.
- Pop the mixture in the oven for 30-35 minutes, turning it around at regular intervals to make sure it cooks all sides evenly.
- You will know when the bread is done as the top will have browned and the bread will be hollow when knocked. Leave to cool for around 10 minutes before slicing and serving.
This recipe was provided by Barrie from Oakhouse Foods – delivering easy meals to cook to your home.