For me, the milk bread braid has always been a festive staple, a symbol of spring and sharing. It is no coincidence that I serve it on Easter; being very soft and fragrant, I make it whenever I want to impress guests.
Children go crazy for it as a snack and adults enjoy it served with cold cuts and cheeses. The milk bread braid, very soft and easy to make, is the ideal bread for any occasion. Try also the bread bunnies for kids or the rolled olive oil rolls, delicious.
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Portions: about 2 lb (900 g) of bread
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups type 0 flour
- 3/4 cup milk (warmed (about 200 ml))
- 3 1/2 tbsp sunflower oil
- 2 whole eggs (+ 1 egg yolk for brushing)
- 0.9 oz fresh yeast
- 2 tsp fine salt
- to taste sesame seeds and poppy seeds
Preparation
Dissolve the yeast in the slightly warm milk.
Put the flour in a bowl and add the beaten eggs, the oil, and the milk.
Begin to knead the mixture, incorporating all the flour and finally adding the salt.Work the dough on the countertop and then shape it into a ball; place it in a bowl to rise until it has doubled in size.
When the first rise has doubled, take the dough, divide it into three equal parts and form three ropes about 15 3/4 in. (40 cm) long each.Still on the countertop, join the three tips at one end of the ropes. Open them up and then overlap them over one another, as you would when braiding.
Place the braid on a baking sheet, cover it with a cloth and let it rise a second time until it doubles in volume.
After about 1 hour, or depending on room temperature, the braid should have risen again.
Brush the surface with the beaten egg yolk and sprinkle with sesame seeds and poppy seeds.
Preheat the oven and bake the braid for 30 minutes at 356°F (180°C).
The kitchen will be filled with a delightful aroma of freshly baked bread.
When baking is complete, remove the braid from the oven and let it cool.
