"Janet Bostwick" > ha scritto nel messaggio
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>
> "Pandora" > wrote in message
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>>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>>eggs and flour.
> snip photo links
>> Cheers
>> Pandora
> Hi Pandora,
> I noticed in this picture http://i1.tinypic.com/nnr1au.jpg
> that you flattened the pieces you used to make the plaits (braids). Is
> that a recipe direction?

I would say yes. Because in the recipe is written :"Divide dough in 3 equal
parts, roll out the dough for a 60 cm lenghtness..."
"Roll out" they say. I rolled out at about 1 cm thickness.
Then when you put the dough inside oven (brought to 40°C and then turned
off) for the rising , it grows, and grows much more when you turn on the
oven for cooking it.


I ask because it is different than we would do a
> braided bread here. We would divide the dough into 3 pieces and make a
> rope of each piece and then braid the ropes.

Dough of this recipe is very tender, and I have used sourdough. This mean
that a braided bread made with sourdough would grow much more then others,
because it must stay for rising many hours. Perhaps is for this reason the
recipe says "roll out". OTC bread would have risen too much, IMHO.
BTW I asked myself the same thing

Unless your recipe calls for
> flattening the pieces, you might find the ropes easier and quicker.

I will try, surely! Thank you.
Pandora
> Janet
>