SOFT SAVORY BRAIDED BREAD MADE AT HOME
Leavened breads are my specialty, and this SOFT SAVORY BRAIDED BREAD is truly delicious.
I’ve been making doughs for many years, and I still remember the first times my mom taught me how to “knead” the bread, giving me slaps on the hands to help me with the movements 🙂
Last Monday I attended a wonderful course where they talked about doughs and I learned new things to try, even though it’s practically the same process I’ve been doing for years 🙂
Of course, there they talked about long rises with a few grams of yeast, and it’s just like I do, but I understand that most people who read my blog don’t have much time.
So I will modify times and methods, but FOR THOSE WHO HAVE TIME, THE RISING SHOULD BE DONE IN THE REFRIGERATOR FOR AT LEAST 24 HOURS WITH ONLY 2 GRAMS OF YEAST.
One thing I learned is that if you use cold flour and very cold water, it helps kneading (I used to think that the water should be lukewarm).
Also, for those with a stand mixer with a hook, let it work for 10 minutes, it will come out very soft, helping the famous AIRY TEXTURE.
So, to recap, COLD WATER AND FLOUR and let the MACHINE WORK, A FEW GRAMS OF YEAST AND LONG RISING IN THE REFRIGERATOR.
If you don’t have much time, use an entire block, let it rise outside the fridge or directly in the turned-off oven.
YOU MIGHT BE INTERESTED IN:
HOMEMADE BREAD
https://blog.giallozafferano.it/emimettoaifornelli/pane-fatto-in-casa/
SANDWICH BREAD OR PANCARRÉ
https://blog.giallozafferano.it/emimettoaifornelli/il-pane-in-cassetta-o-pancarre/
SOFT LITTLE FLATBREADS
https://blog.giallozafferano.it/emimettoaifornelli/ricetta-focaccine-morbide/
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- 0.1 oz Fresh brewer's yeast (9 G OF THE FRESH ONE)
- 3 1/2 cups Type 0 Flour (half Manitoba)
- 2 tablespoons Olive oil
- 7/8 cup Water
- 1/2 cup Milk
- 1 pinch Salt
- 1/4 cup Butter
- 1 Egg
Tools
- Stand Mixer
Preparation
For those using brewer’s yeast that needs to be rehydrated, DEDUCT 50 ML OF MILK FROM THE TOTAL DOUGH and then continue as described on the package.
The butter should be added at room temperature.
In a stand mixer with the hook, pour half the water and dissolve the yeast, gradually add the flour and start working the dough by letting the machine run. Then add the remaining water, milk, sugar, and salt. Work for at least 10 minutes.
If you don’t have a stand mixer, you’ll need to do everything by hand or with electric whisks with the dough hooks.
Let it rise until doubled in size (it will take about three hours).
Once risen, divide the dough into three and form cords. Join them at the base and braid them together to form a braid.
Let it rise for another hour or so and brush with well-beaten egg.
Bake in a preheated oven at 392°F for about 30 minutes (check the cooking from time to time because it depends a lot on the oven, to avoid burning).
Our SOFT SAVORY BRAIDED BREAD MADE AT HOME is ready.
STORAGE
YOU CAN STORE THE BRAID IN A BREAD BAG OR FREEZE IT AND TAKE IT OUT WHEN NEEDED
