White Braided Bread Made from a Single Piece

To prepare a delicious half-kilogram loaf of bread, the process begins with choosing quality ingredients. In a large bowl, we sift the flour, ensuring it is well-aerated. We make a well in the center of the flour and add the fresh yeast. Over the yeast, we pour a small amount of warm water from the total specified in the recipe. Here, with the help of a fork, we gently mix to activate the yeast, forming a sponge. It is important to cover the bowl with a clean towel and let the sponge rise for about five minutes, during which time we make sure the yeast is fresh.

Meanwhile, we take the salt and dissolve it in the remaining warm water, thus preparing the salty solution that will add flavor and consistency to the dough. If you opt for a mixer or a bread machine, attach the dough hook and start the mixer on the lowest speed. Add the oil and, gradually, the salty water, continuing to incorporate the rest of the water until the dough becomes smooth and homogeneous. It is essential to check the consistency of the dough; if it is too wet, add water sparingly, one tablespoon at a time.

If you choose to knead by hand, the process will take a little longer, but it is just as simple. Knead the dough on a clean surface, gently slapping it against the table until it becomes elastic. Once the dough has reached the desired consistency, place it in the bowl where you kneaded it, cover it, and let it rise in a warm place, away from drafts, until it doubles in volume.

When the dough has risen, remove it from the bowl and knead it gently for a minute to bring it back to its original shape. Shape it into a long roll of about one meter. This is the moment when we will start braiding the bread. Place the roll on the table, take the right end and bring it towards the center, forming a lying 'd'. The left leg will be brought over the initial loop and tucked underneath, forming a knot. Then, with a gentle motion, lift the loop and turn it into the number 8, tucking the free leg under the lower circle and coming out through the middle.

After you have finished braiding, arrange the dough to give it an even appearance, being careful to leave space between the knots so that the dough has room to rise. Place the bread in a greased baking tray and let it rise again until it doubles in volume. Preheat the oven to 180 degrees Celsius. Before placing the bread in the oven, brush it with milk and, if desired, sprinkle sesame or poppy seeds on top.

This simple yet character-filled recipe uses quality flour, although it is not mandatory to use Canadian flour. The resulting dough will be soft, elastic, and easy to handle, perfect for creating a delicious homemade bread that will fill the house with its inviting aroma. Every step of this process is essential to achieve a perfect loaf that can be enjoyed alongside various dishes or simply with butter and jam.

 Ingredients: 560-580g of good quality flour, plus a little extra for dusting the work surface. 1 tablespoon of salt (add according to your taste; I use one tablespoon because we like it saltier). 65-70 ml of olive oil (light). 3 teaspoons of dry yeast. 310-315 ml of warm water.

 Tags:  flour oil olives bread lactose-free recipes vegetarian recipes