Recipe source: King Arthur Flour
3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt
¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped
Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.
Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.
This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.
Recipe source: My favourite Pastime
2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze
Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)
Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.
Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.