Plaited loaf

Plaited loaf

Plaited loaf

Plaited loaf

Plaited loaf

Prep Time 2 hrs 20 mins
Course BREAD
Servings 16


  • 1 Glass tray


For the dough

  • 42 g fresh yeast
  • 150 ml lukewarm whole milk
  • 500 strong white flour
  • 70 g caster sugar
  • 100 g butter
  • 1 medium egg
  • 1 tsp lemon zest
  • 2 pinches of salt

For glazing

  • 2 tbsp whole milk

For sprinkling

  • 20 g flaked almonds
  • 20 g crystal sugar

For greasing

  • 1 tbsp butter


  • Stir the yeast into the milk to dissolve it.
  • Add to the flour, sugar, butter, egg,lemon zest and salt and knead for6–7 minutes until you have a smoothdough.
  • Shape the dough into a ball and place itin a bowl in the oven compartment.Cover with a damp cloth.
  • Prove thedough using the settings indicated forproving phase 1.
  • Grease the glass tray. Divide the doughinto 3 strands, each weighing 300 g andmeasuring 40 cm in length.
  • Plait the3 strands and place the dough on theglass tray.
  • Brush the plaited dough with milk andthen sprinkle over the almonds andsugar crystals.

Automatic programme:

  • Start the automatic programme andthen place the plaited dough in theoven.

Manual settings:

  • Prove the dough using the settings indicated for proving phase 2. Then bakethe loaf.


Prove dough
Proving phase 1
Special applications | Prove dough
Temperature: 30 °C
Proving time: 30 minutes
Proving phase 2
Special applications | Prove dough
Temperature: 30 °C
Proving time: 15 minutes
Automatic programme settings
Bread | Plaited loaf
Programme duration: approx.
50 minutes
Manual settings
Oven functions: Fan plus
Temperature: 160–170 °C
Booster: Off
Pre-heat: Off
Crisp function: Off
Duration: 35–45 minutes
Shelf level: 2
Knead 100 g of raisins into the dough if you wish.
Keyword bread recipes, Plaited loaf
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