What You Need
500 grams flour
2 tea spoons of dry yeast
1/2 tea spoon of salt
350 ml milk
50 grams butter
For Garnish (Optional)
1 egg
Poppy seeds
This recipe gives you two great braided loafs. If you don't eat them both the same day, you can freeze them in a plastic bag and either heat up on the bench for a couple of hours (remove the plastic bag) or on 100 degrees in the oven for 15-20 min.
The Dough
Mix the flour, salt and dry yeast in a bowl.
Melt the butter in a pot. Make sure you don't burn the butter, so keep the heat low.
When the butter is melted, turn down the heat and add the milk.
Test the milk/butter mix with your finger. it should be the same temperature as your finger, a bit higher is fine, but the yeast will die at 40 degrees, so if you're unsure, let it to cool for some minutes.
Add the milk/butter mix to the flour mix and mix it together.
Leave the dough under a tea towel to rest. It need about an hour.
Prepping the Dough
When the dough have rested for an hour and doubled in size, split the dough into 6 equal parts and roll them to 6 equal long "sausages".
Use 3 of the "sausages" for each loaf to make a braid.
Place the loafs on a baking tray - remember baking paper
Heat up the oven to 230 degrees
When the oven is heated, brush the loaf with some mixed egg and garnish with Poppy seeds.
After 15-20 minutes in the oven, and 5-10 minutes rest on your kitchen table, you can enjoy your freshly baked braided loafs.
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