Braided Bread
Lets delve into the treasure trove of Slovenian ethnological heritage and prepare braided bread, which symbolizes fertility and prosperity. In the past, it was an indispensable gift for newlyweds and was a must on richly set tables.
Details
- Preparation Time: 100 minutes
- Cooking Time: 30 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 2
Ingredients
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375 g Koruzna moka, whole grain, yellow
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500 g Flour, Wheat, bread flour
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60 g Sugar, white
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14 g Yeast, dry
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1 pinch Salt, table
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60 g Butter, unsalted
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375 g Milk, skimmed
Steps
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Pour the cornmeal into a large bowl. Add salt, wheat flour, yeast, diced butter, and sugar. Pour in the milk and mix everything by hand into a soft dough. Transfer the dough to a floured work surface and knead for 7 minutes until it becomes smooth. Properly kneaded dough should not stick to your hands or the work surface and should be soft and pliable.
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Divide the dough into six roughly equal parts, shaping them by hand into thicker, evenly long rolls. Place three rolls parallel to each other and braid them together. Press the ends of the braid together at the top and bottom. This will give you two braided loaves, which you then place on a greased baking tray. Cover the tray with a damp kitchen towel and let it rest in a warm place for 1 hour and 30 minutes, allowing the braids to double in size.
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Meanwhile, preheat the oven to 230 °C. Before placing the braids in the oven, brush them with water (using your hand or a brush). Bake for about 15 minutes, then reduce the oven temperature to 190 °C. Continue baking the braids at this temperature for another 15 minutes. Let the braids cool completely before serving.
Nutrition Information (Per 100g)
- Calories: 382.29 kcal
- Fat: 6.33 g
- Saturated Fat: 2.97 g
- Carbohydrates: 70.13 g
- Sugars: 5.84 g
- Protein: 8.11 g
- Fiber: 3.86 g
Advice
If we use a little imagination, instead of braids, we can make baskets for Easter bread and use them to decorate the Easter table.