Eight plaits bread

Name: Eight plaits bread｜Carol Liさんの料理レシピ
Ingredients: 500g extra for kneading Strong white flour; 7g Dried yeast; 340ml Tap water; 60ml extra for kneading Olive oil; 10g Salt; 30ml Milk

レシピ

材料・調味料 (4 人分)

Strong white flour: 500g + extra for kneading

Dried yeast: 7g

Tap water: 340ml

Olive oil: 60ml + extra for kneading

Salt: 10g

Milk: 30ml

作り方

1: Put flour in a large glass bowl, put salt in one side and yeast in other side.

2: Use wooden spoon stir with water and oil until become a soft dough.

3: Grease table top with olive oil and knead the dough until smooth. If too sticky, then add a little of flour at the time but the dough should be moist and smooth.

4: Grease the same large bowl with olive oil and put the dough in the bowl. Cover with clear film. Then put the bowl in a room temperature area.

5: 4 hours later, the dough should rise up to the top, if not, wait a little longer until the dough rise up.

6: Knock back the dough and turn the dough on the slightly floured surface. Knead the dough for 5 minutes. Divide the dough in eight small doughs. Roll each small dough into a long strip about 40cm in length.

7: Put all the top of eight striped dough together, from left to right, name the strip from 1 to 8. Every time you move and strip it will take the new number of its position. Start plait from the top,
1) place 8 under 7 and over 1
2) place 8 over 5
3) place 2 under 3 and over 8
4) place 1 over 4
5) place 7 under 6 and over 1
Repeats step 2-5 until all the dough is plaited.