Braided Bread with Almonds
Ingredients for Braided Bread with Almonds
| Amount | Ingredient |
|---|---|
| For the dough: | |
| 600 grams | Flour |
| 20 g | Yeast |
| 300 ml | lukewarm milk |
| 1 pinch | Salt |
| 80 grams | Sugar |
| 50 g | Butter |
| 2nd Yolk | 100 grams |
| peeled, chopped almonds | 1st Egg |
| 2 tbsp | Coarse sugar |
| Also: | |
| Baking paper and baking foil | |
Braided Bread with Almonds Directions
For the dough 500 g flour in a bowl. Press in the middle of a depression. Crumble the yeast into the hollow inside. Sprinkle with sugar and flour. Admit something warm milk and stir. Cover and walk about 15 minutes in a warm place.
Melt the butter and the almonds, egg yolks, salt and give the remaining sugar into the bowl. Knead with an electric mixer with dough hook at 5 min to form a dough. Cover and leave again as long as rest, until the dough has become more visible. Knead the dough briefly and cut into three parts. Shape each piece into a 30 cm long roll and place on baking paper. Cover and let go five minutes.
Meanwhile, back for a foil loaf pan and line manage cut the loaf pan with it. Preheat the oven to 180 ° C (gas 2-3; convection oven 160 ° C) preheat. The dough rolls loose weave into a braid, embezzled the ends. Place the braid into the mold and go for another 10 minutes.
Separate the egg, whisk together the egg yolks and half of the protein. Brush the braid it and then sprinkle with coarse sugar. On the second slide bar below 30-35 minutes (35-40 minutes in convection) oven. Possibly the plait after 25 minutes with baking paper cover. Cool in pan leave.
