Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To glaze
How it's done
Dough
Mix the flour, salt and sugar in a bowl. Crumble the yeast, add. Cut the butter into pieces, mix in with the egg and milk, knead into a soft smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To plait the dough
Halve the dough, shape both halves into rolls (each approx. 70 cm long and slightly thinner at the ends).
Place the two strands on the work surface in a cross.
Fold the end of the lower roll from the top right to the bottom left.
Fold the opposite end from the bottom left to the top right.
Repeat these steps until the strands are plaited.
Press the ends together gently, tuck under the loaf.
To glaze
Place the bread on a baking tray lined with baking paper. Beat the egg, brush the bread with a little egg, leave to rise for a further 30 mins., brush with egg once more.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.
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