Bread Braid
Ingredients:
-500g(17.73 oz) flour
-25g(0.88 oz) fresh brewer’s yeast
-1 glass of warm water
-4 tablespoons of extra virgin olive oil– half a glass of milk
-2 tablespoons of salt
-1 teaspoon of sugar
-1 yolk
Preparation:
1) Put the flour in the mixer, add the salt, the extra virgin olive oil and mix slowly.
2) Heat a glass of water (warm, not hot), add a teaspoon of sugar and mix until the yeast dissolves, then add it to the mixer and continue mixing.
3) Heat half a glass of milk and add it to the mixer.
4) Mix until everything becomes homogeneous. If the dough is a little dry, add some milk (warm), if instead the dough is a little liquid, add the flour.
5) Cover the dough with a clean cloth and let it rest in a warm place for 3 hours. Usually in winter I put it near the hot radiator and in other seasons I heat the oven a little bit then I put it inside. This operation is very important for the leavening of the dough.
6) After the dough has risen, knead it a bit with your hands, divide the dough into 3 parts (round strips) and then form the braid. 7) In a glass put the yolk and a one teaspoon of milk, mix and then spread on the braid. 8) Sprinkle some poppy seeds on the braid and then bake for 40 minutes at 190°C(87.78°F). 9) Remove from the oven let it cooled and cut into slices. Being fresh, this bread lasts a little time, maximum 2 days, for this reason when it has cooled I cut it into slices, then dose it and put it in the freezer. When defrosted is like fresh!
Buon Appetito!!