portions. Roll each portion into a log. Braid three logs together and tuck the ends. Repeat with the remaining logs. Cover and set aside for 15 minutes By the time it is proving, preheat oven to 200°C. Apply milk over the braided loaf with a pastry brush. Bake for 20 - 25 minutes or until the top is golden. Remove from oven, brush with butter and serve it warm or allow it to cool completely. Slice it up, toast an enjoy!
Add in the olive oil, the yeast/water mixture and the last teaspoon of salt. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme
We take turns hosting each month and choosing the theme/ingredient. The only bread I remember in our house when I was growing up was white sandwich bread and French bread – still white inside – preferably baked by the southern Louisiana institutions of Evangeline Maid in Lafayette and LeJeune’s in Jeanerette, respectively
Nann Bread is so easy to make that you’ll be wondering why you bother buying it from elsewhere. Alternatively, if you have a food processor with a bread hook just add all of the ingredients and combine
Place all the ingredients in order into your mixer and attach the dough hook, if you want un-leaven flat breads which do not need a resting proving time don't add the yeast, if you want a slightly softer flat bread or pizza dough add the yeast