Braided Sandwich Bread
Description
I love how beautiful this bread looks and how wonderful it makes my house smell when I bake it. Despite looking intricate, this bread is straightforward to make. This recipe will make one medium-sized loaf.
Ingredients
Method
- Add warm water and milk to a bowl. Mix the milk and water and check the temperature of the mixture. The temperature of the milk and water should be warm, approximately between 110-115F.
- Next, add the sugar to the water and mix well. Finally, add the yeast, mix it, and set it aside for the yeast to bloom. Once the yeast blooms, the mixture will get foamy and bubbly.
- Next, add the flour, salt, and olive oil to a large bowl. Rub the oil into the flour so it resembles coarse crumbs.
- Next, add the yeast mixture to the flour and mix till the dough starts coming together. If the dough looks dry, add more water, one teaspoon at a time. Once a rough dough forms, turn the dough out on a floured surface and knead till the dough stops being sticky and looks smooth.
- Once the dough is ready, place it in a clean bowl lightly covered in olive oil. Cover the bowl with a cling wrap and keep it in a warm place. I turn the oven light on and keep the bowl in the oven. The dough will take approximately an hour to rise and double in volume, but the time may vary depending on the temperature and humidity. Therefore, focus on the size of the dough more than the time. If the dough doubles in size, it has sufficiently proved the first time.
- Knock the air out of the dough. Then, roll the dough into a log and cut it into three equal-sized portions. Roll each portion into a 10-inch long rope.
- Lay the three ropes out and braid the strands together neatly without stretching the dough too much. Seal the braid's ends and tuck them under the loaf to make it look neat.
- Place it in a 9x5 loaf tin, and allow it to prove a second time. The second proof will take approximately 30 minutes, but the time may vary depending on the temperature and humidity. Therefore, focus on the size of the dough more than the time. The dough should rise about an inch from the rim of the pan. It's ready for baking once it has risen an inch above the edge.
- Place the loaf in the oven preheated at 350F.
- Bake for 35-40 minutes; the top should be honey brown. When you tap the loaf, it should sound hollow.
- Remove from the oven, take out of the baking pan immediately, and onto a cooling rack to cool. Brush a little butter or olive oil on the loaf.
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