500 g bread flour
0.75 tsp salt
7g (1 packet) yeast
1 tbsp sugar
60 g butter, melted
300ml milk, lukewarm
glaze:
1 egg yolk
1 tbsp milk
Mix all bread together with a spatula. Knead on floured surface for 10 minutes. Roll into ball and let rise for 1.5h at room temperature in a bowl covered with a damp cloth.
Cut dough in 3 equal parts and stretch out into 50cm length. Braid.
Place bread on a baking sheet covered with parchment paper. Glaze with egg yolk and milk mixture.
Leave to proof another 30 minutes. Glaze again and bake for 30 minutes in oven preheated to 200C.
Tap the bottom of the bread. A firm hollow noise means the bake is good.
Alternatives:
– add 0.5 tsp salt and 200g grilled lardons.
– use 400g spelt flour and 100g white bread flour
In this case, Bean wanted some mini-tresses so it was still a bit of a work in progress. Next time I’ll just do a plain big one.