Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: JuliaBalbilla on January 27, 2012, 03:56:55 pm
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Name of Recipe: Plaited Loaf
This plaited loaf is made with 6 braids, rather than the more usual 3 and needs to be started the evening before.
Makes: 1 large loaf
Ingredients:
330ml milk
550g strong white bread flour
7g fast action yeast
50g olive oil
¾ teaspoon salt
1 large egg, beaten
Oil for greasing
1 egg, beaten, for brushing
Preparation:
The evening before, mix all of the milk, half (275g) of the flour and the yeast in a bowl (do not use the TM bowl). Cover with clingfilm or a shower cap and leave overnight in the fridge.
The following morning, remove the bowl from the fridge and allow to come up to room temperature.
Tip the mixture into the TM bowl together with the other 275g flour and the remaining ingredients.
4 minutes / ::.
Leave in the TM bowl until it is pushing up the MC.
Shape into a ball and place in an oiled bowl and leave, covered until almost double its size.
Divide into 6 - use your scales - trying not to deflate the dough too much..
Roll each piece into 'sausages' about 20 cm in length.
Hold them upright in front of you and attach the ends to each other.
Take the first right-hand braid and pass over the following two (2-3) under 4 and over the last two (5-6).
At this stage, the first part finds itself at the end beyond braid 6 and braid 2 is found at the extreme right.
You continue as before, so take what is now braid 1, pass it over 2 and 3, under 4, and over 5 and 6.
Repeat these actions until the plait is complete and then seal the end.
Cover and allow to prove.
Brush with the egg and bake in a pre-heated oven at 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour], for 50 minutes.
You may wish to turn the bread round after 30 minutes, if your oven is like mine and cooks unevenly and I would recommend that you turn it upside down for the final 10 minutes of the cooking time.
When baked, allow to cool on a wire rack.
Origin: This is my own recipe, but the plaiting method is explained at Ma Cabane aux Délices (http://djouza.over-blog.com/article-pain-aux-oeufs-86664280.html)
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Thanks JB. What a beautiful loaf. Very clear instructions.
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Thanks Chookie. It does require patience but tastes fine. You need to keep stretching the braids as you plait them. Again, there is no need to do the extra rising, but as you may know, it is my habit and you can probably make it without the overnight sponge ha, ha. I made the same dough in the Kenwood Chef ar the same time, as DH wanted
JB
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Wonderful loaf JB, bet you were proud of that :-* I once tried to do something like that but got myself so bamboozled, I gave up :-))
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JD at least you tried. ;D
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Gorgeous looking loaf! I'm the same JD, I have trouble plaiting. :-))
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Plaiting is a bit of a pain, I must admit. What I find particulary difficult is sealing the ends as they never seem to stick together very neatly. I shall try a new technique next time and see how that works.
JB
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press the three pieces together, and then just tuck under.
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This looks lovely. I must try it in the next couple of days.
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Thanks CP, I will give that a go, but there are 6 pieces in this loaf so may still be quite tricky!
JB
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would u believe a x hairdresser does not know how to plait :-))
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You are very clever. I was looking at the plait pattern and thinking "I'm sure I must plait differently?", but that explains the difference! I hope that tip works for you.
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Thanks CP, but it is only due to instructions from the Ma Cabane blog that I even attempted it ...
Fundj, not sure who is the hairdresser but I would find it easier to do with hair than dough ;D I might experiment with DH's hair and see what happens as his is long enough - see pic (http://www.flickr.com/photos/34648965@N03/5561488524/in/set-72157616330553922) :-\
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JB its long enough ;D
i am the x hairdresser :-))
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Shouldn't have told us that fundj, we will all want haircuts when we come to visit you :D
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Especially as we can visit the restaurant and you at the same time. :D :D
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Wow JuliaBalbilla you have your loaf on cookipedia.
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Cookie, I put everything I make on Cookipedia, though obviously I only add the things I make in the TMX to the forum. I wasn't aware that Cookipedia was that well known in Australia!
My latest project has been to enter a competition from Love Food, where people were invited to 'How to Cook like Heston'. You had to send in your own interpretation of one of his recipes and as a cheese lover, I decided to make his cauliflower cheese recipe, but in the TMX. Don't suppose I'll win, but it was a hell of an experience doing it. See here (http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/cauliflower-cheese-recipe) for Heston's original recipe and here (http://www.lovefood.com/journal/features/14571/how-to-cook-like-heston-challenge-rosemary-potter) for my TMX interpretation (not really a recipe, but how I differed from it). The prize is a tour of Heston's lab in Bray and lunch at his pub. I need to tweak the recipe a bit and will add it to the forum once I am happy with it.
JB
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Andie showed us the link. It seems a great site. I will look out for your things. :-*
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I made this yesterday and was very pleased with myself. I used Chookie's no fuss recipe.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020325.jpg)
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So you should be proud Cookie, it looks fantastic.
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Wow cookie. That looks absolutely fantastic. A perfect loaf :)
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this looks fantastic - i usually buy one from our local bakery that looks exactly like that!! - maybe i will give it a go!! :D
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Thank you. I actually think I posted this in the wrong place. Sorry JB.
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I made this yesterday and was very pleased with myself. I used Chookie's no fuss recipe.
(http://i255.photobucket.com/albums/hh142/birdsam/Thermomix%20recipes/P1020325.jpg)
Sorry Cookie, trying to catch up with things on the Forum and only just spotted this - it looks so luvverly ;D ;D
JB