Eight Strand Plaited Bread Recipes

EIGHT-STRAND BRAIDED BREAD

Steps:

• Dissolve 1 tsp of the sugar in the warm water in a large bowl and add the yeast. Stir and let sit until foaming, about 5 to 10 minutes.
• Into the yeast mixture, whisk 2 of the eggs, the oil, the salt, the water and the remaining sugar. Add the flour one cup at a time until the dough comes together in a sticky bunch. Keep adding the flour gradually until dough comes away from sides of the bowl and is soft and a little sticky. You may not need all of the flour.
• Turn the dough onto a work surface and knead until smooth, about 5 to 8 minutes. Shape into a loose ball.
• Place the dough into a lightly-oiled medium bowl, then flip it to coat both sides. Cover with a towel and let rise until doubled in size, about 1 hour to 1 1/2 hours.
• Once risen, gently press down on the dough to knock it back, then cover and let rise for another 45 minutes.
• Divide the dough into eight equal pieces then roll out each piece into a strand about 14 to 16 inches long.
• Lay the strands out on a lightly floured surface, fanning out from one central point at the top. Pinch all the ends together at the top and press down to stick them to the table.
• To braid, number the strands of dough 1 through 8 from left to right. Every time you move a strand it will take the new number of its new position in the row.
• Preliminary move - this move is not repeated: place 8 under 7 and over 1
• Step 1: place 8 over 5
• Step 2: place 2 under 3 and over 8
• Step 3: place 1 over 4
• Step 4: place 7 under 6 and over 1
• Repeats steps 1 through 4 until all the dough is braided then tuck the ends underneath.
• Place the braided dough onto a parchment-lined baking tray, cover with plastic wrap, and leave to rise until doubled again, about an hour.
• Preheat the oven to 375°F.
• Beat the remaining egg with a pinch of salt. When loaf has risen, brush with the egg wash and bake in the oven for 25 to 35 minutes.
• When done, bread will be a deep golden brown and sound hollow when knocked on the base. Cool on a rack before serving.