Do you enjoy baking your own bread and experimenting with tasty homemade variations? Have you hesitated to try because bread-making seems intimidating? Or do you love the filled plaited breads from bakeries and want to recreate them at home? If you answered yes to any of these, this simple filled plait bread recipe is for you.
This versatile loaf is perfect for brunch, lunch, or a casual dinner alongside a green salad. With a stand mixer or bread maker the process is even easier, but you can also make it entirely by hand.
INGREDIENTS
- 500 g bread flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 7 g dry yeast (one sachet)
- 3 tablespoons olive oil
- 1 1/2 cups warm water
- About 2 cups total filling of your choice
- 2 tablespoons pasta sauce (optional)
LET’S PUT IT TOGETHER
1. Make the dough: Combine all ingredients in the bowl of a stand mixer, in a bread machine (select the dough setting), or mix by hand. The dough should be slightly sticky but manageable.
Stand mixer: Start with the paddle or beater to combine, then switch to the dough hook. Knead on low (speed 1) for about 1 minute, then set the covered dough in a warm place for 45 minutes or until doubled. Return to the mixer and knead 1 more minute on low, then proceed to rolling.
Bread maker: Use the dough setting or the program your machine lists for pizza or roll dough so the dough is prepared but not baked.
By hand: Mix ingredients in a bowl until they come together into a sticky mass. Turn onto a floured surface and knead for about 5 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise in a warm spot for 45 minutes or until doubled. Knock back the dough with a quick 30-second knead before rolling.
Once risen and knocked back, the dough is ready to roll out.
ROLLING
On a lightly floured surface, roll the dough into a rectangle roughly 30 cm by 60 cm (12 x 24 inches).
FILLING
Spread your chosen sauce or seasoning down the center, then add up to 2 cups of filling in total. Good combinations include:
- Pasta sauce, cooked spinach, ham and cheese
- Spinach, feta and garlic
- Ham, olives, red onion and cheddar
Use whatever your family prefers, but avoid overfilling so the plait holds together while baking.
PLAITING
Trim the edges of the dough on both long sides into 2 cm (about 3/4 inch) strips. Starting at one end, fold strips from alternating sides over the filling to form a plait or braid, overlapping each strip neatly so the filling is enclosed and the top looks decorative.
BAKING
Carefully transfer the plait to a greased baking tray using a spatula or egg flip. Brush the top lightly with oil and sprinkle with sesame seeds if desired. Bake in a preheated oven at 200°C (about 400°F) for approximately 45 minutes, or until the crust is golden and you can see the filling bubbling through the gaps. Oven times vary, so check that the loaf sounds hollow when tapped and the filling is cooked through.
This recipe makes two plait loaves, or you can shape one plait and four rolls instead. The rolls can be topped individually with sauce, ham and cheese for an easy lunch the kids will love.
Best eaten the same day for the freshest texture. If you have leftovers, store them in a sealed container in the refrigerator and reheat gently before serving.