This poppy seed plait is otherwise known as cloud bread in my house because when you cut a slice is fluffy and white in the shape of a cloud. This is family favourite in my house and it’s an absolute treat to have a fresh slice with butter and jam. It’s an enriched recipe with butter and milk so makes a really lovely white loaf that is perfect for bacon sandwiches too! When toasted it smells amazing and has a brioche-like taste.
With 700g of flour it is a big loaf but it can usually last us the majority of the week (if we aren’t too greedy!)
Ingredients
7g grams of Easy Bake Yeast
400ml milk
50g salted butter700g strong white flour
1 tsp caster sugar
1 egg for glazing
2 tbsp poppy seeds
Directions
- Add the butter and milk to a saucepan and warm on a low heat until the butter has melted. Set aside to cool slightly.
- Add the yeast, flour and sugar to a large mixing bowl. Add your milk and butter mixture once it is lukewarm.
- Mix with a large metal spoon or a spatula to combine.
- Knead the mixture to form a soft dough. You can either do this in a stand mixer or bay hand.
- Cover and leave to prove until double in size (around 2 hours)
- Lightly dust your worktop with flour and empty your dough on to it.
- Gently form your dough into a long oblong shape and then, using a knife or bench knife, divide it into three logn sections.
- Press the three ends of your dough together and then form a plait, tucking the ends underneath the loaf.
- Cover the dough with a t towel and leave to prove until double in size.
- Preheat your oven to 200oC
- Place your dough on a baking sheet, brush to top with beaten egg and sprinkle with poppy seeds
- Bake at 200oC for around 30-40 mins or until the top is golden and the bottom sounds hollow when tapped.
- Place on a wire rack to cool