I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
eggs and flour.
Over a part of it I have put sesame seeds.
Look:


http://i1.tinypic.com/nnr2pj.jpg

http://i1.tinypic.com/nnr4ea.jpg
http://i1.tinypic.com/nnr4nl.jpg
http://i1.tinypic.com/nnr1au.jpg
http://i1.tinypic.com/nnr1p4.jpg
http://i1.tinypic.com/nnr23b.jpg
http://i1.tinypic.com/nnr2gh.jpg

Cheers
Pandora

In article >,
"Pandora" > wrote:

> I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
> eggs and flour.
> Over a part of it I have put sesame seeds.

Nice picture (I only looked at one). I don't often make a braided
(plaited) loaf but will often take only two lengths of dough and twist
them. I like to do it with one length whole wheat and the other white.
Something different for entertaining myself. :-)
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Pandora wrote:
> I have made this "Plait bread" (we call it Pane treccia) with
> sourdough , eggs and flour.
> Over a part of it I have put sesame seeds.
> Look:
>
>
> http://i1.tinypic.com/nnr2pj.jpg
>
(snippage)
Looks beautiful!

Jill

Melba's Jammin' wrote:
>
> I like to do it with one whole wheat and the other white.
> Something different for entertaining myself. :-)

Do you mean both at the same time? hehe

Sheldon

In article >,
"Pandora" > wrote:

> I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
> eggs and flour.
> Over a part of it I have put sesame seeds.
> Look:
>
>
> http://i1.tinypic.com/nnr2pj.jpg
>
> http://i1.tinypic.com/nnr4ea.jpg
> http://i1.tinypic.com/nnr4nl.jpg
> http://i1.tinypic.com/nnr1au.jpg
> http://i1.tinypic.com/nnr1p4.jpg
> http://i1.tinypic.com/nnr23b.jpg
> http://i1.tinypic.com/nnr2gh.jpg
>
> Cheers
> Pandora
>
>

Pandora,

Why don't you join alt.binaries.food?

We'd LOVE to have you over there!
That way you can post your pictures directly to the list. :-)
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Pandora" > wrote:
>
>> I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>> eggs and flour.
>> Over a part of it I have put sesame seeds.
>
> Nice picture (I only looked at one). I don't often make a braided
> (plaited) loaf but will often take only two lengths of dough and twist
> them. I like to do it with one length whole wheat and the other white.
> Something different for entertaining myself. :-)

Ohhhhh!! It's a good Idea!!! Thank you! At Easter I will make a Braided bred
three coloured
P.s Isn't correct "Plait bread", as I have called it?
Cheers
Pandora
> --
> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

OmManiPadmeOmelet wrote:
> In article >,
> "Pandora" > wrote:
>
>> I have made this "Plait bread" (we call it Pane treccia) with
>> sourdough , eggs and flour.
>> Over a part of it I have put sesame seeds.
>> Look:
>>
>> Cheers
>> Pandora
>>
>>
>
> Pandora,
>
> Why don't you join alt.binaries.food?
>
Not everyone's newsserver provides access to binary groups.

Jill

"jmcquown" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> I have made this "Plait bread" (we call it Pane treccia) with
>> sourdough , eggs and flour.
>> Over a part of it I have put sesame seeds.
>> Look:
>>
>>
>> http://i1.tinypic.com/nnr2pj.jpg
>>
> (snippage)
> Looks beautiful!

Thank's very much!
Pandora
>
> Jill
>
>

"OmManiPadmeOmelet" > ha scritto nel messaggio
...
> In article >,
> "Pandora" > wrote:
>
>> I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>> eggs and flour.
>> Over a part of it I have put sesame seeds.
>> Look:
>>
>>
>> http://i1.tinypic.com/nnr2pj.jpg
>>
>> http://i1.tinypic.com/nnr4ea.jpg
>> http://i1.tinypic.com/nnr4nl.jpg
>> http://i1.tinypic.com/nnr1au.jpg
>> http://i1.tinypic.com/nnr1p4.jpg
>> http://i1.tinypic.com/nnr23b.jpg
>> http://i1.tinypic.com/nnr2gh.jpg
>>
>> Cheers
>> Pandora
>>
>>
>
> Pandora,
>
> Why don't you join alt.binaries.food?
>
> We'd LOVE to have you over there!
> That way you can post your pictures directly to the list. :-)

Ohhh! Thank you for inviting me. Are there only photo or recipes, also?
Give me some clarifications.
Thank you
Pandora
> --
> Peace, Om.
>
> "My mother never saw the irony in calling me a son-of-a-bitch." -Jack
> Nicholson

"jmcquown" > ha scritto nel messaggio
...
> OmManiPadmeOmelet wrote:
>> In article >,
>> "Pandora" > wrote:
>>
>>> I have made this "Plait bread" (we call it Pane treccia) with
>>> sourdough , eggs and flour.
>>> Over a part of it I have put sesame seeds.
>>> Look:
>>>
>>> Cheers
>>> Pandora
>>>
>>>
>>
>> Pandora,
>>
>> Why don't you join alt.binaries.food?
>>
> Not everyone's newsserver provides access to binary groups.

Do you thoink I can't find? I go and see now, then.
Thank you for having told me
Pandora
>
> Jill
>
>

Ok! my newsserver can't find alt.binaries.food
((((((((
I'm sorry
Pandora
--------------------------------------------




"Pandora" > ha scritto nel messaggio
...
>
> "jmcquown" > ha scritto nel messaggio
> ...
>> OmManiPadmeOmelet wrote:
>>> In article >,
>>> "Pandora" > wrote:
>>>
>>>> I have made this "Plait bread" (we call it Pane treccia) with
>>>> sourdough , eggs and flour.
>>>> Over a part of it I have put sesame seeds.
>>>> Look:
>>>>
>>>> Cheers
>>>> Pandora
>>>>
>>>>
>>>
>>> Pandora,
>>>
>>> Why don't you join alt.binaries.food?
>>>
>> Not everyone's newsserver provides access to binary groups.
>
> Do you thoink I can't find? I go and see now, then.
> Thank you for having told me
> Pandora
>>
>> Jill
>>
>>
>
>

"Pandora" > wrote in message
...
>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 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. Unless your recipe calls for
flattening the pieces, you might find the ropes easier and quicker.
Janet

Pandora wrote:
> "OmManiPadmeOmelet" > ha scritto nel messaggio
> ...
>> In article >,
>> "Pandora" > wrote:
>>
>>> I have made this "Plait bread" (we call it Pane treccia) with
>>> sourdough , eggs and flour.
>>> Over a part of it I have put sesame seeds.
>>> Look:
>>>
>>>
>>> http://i1.tinypic.com/nnr2pj.jpg
>>>
>>> http://i1.tinypic.com/nnr4ea.jpg
>>> http://i1.tinypic.com/nnr4nl.jpg
>>> http://i1.tinypic.com/nnr1au.jpg
>>> http://i1.tinypic.com/nnr1p4.jpg
>>> http://i1.tinypic.com/nnr23b.jpg
>>> http://i1.tinypic.com/nnr2gh.jpg
>>>
>>> Cheers
>>> Pandora
>>>
>>>
>>
>> Pandora,
>>
>> Why don't you join alt.binaries.food?
>>
>> We'd LOVE to have you over there!
>> That way you can post your pictures directly to the list. :-)
>
> Ohhh! Thank you for inviting me. Are there only photo or recipes,
> also? Give me some clarifications.
> Thank you
> Pandora

Sometimes recipes are posted there along with photos if people want to know
how you prepared something. Oh, and be warned, there's a whole lot of
drinking going on Lots of photos of beer, whisky, etc. as well as food.

Jill

Pandora wrote:
> "jmcquown" > ha scritto nel messaggio
> ...
>> OmManiPadmeOmelet wrote:
>>> In article >,
>>> "Pandora" > wrote:
>>>
>>>> I have made this "Plait bread" (we call it Pane treccia) with
>>>> sourdough , eggs and flour.
>>>> Over a part of it I have put sesame seeds.
>>>> Look:
>>>>
>>>> Cheers
>>>> Pandora
>>>>
>>>>
>>>
>>> Pandora,
>>>
>>> Why don't you join alt.binaries.food?
>>>
>> Not everyone's newsserver provides access to binary groups.
>
> Do you thoink I can't find? I go and see now, then.
> Thank you for having told me
> Pandora
>>
Check your list of usenet groups (much as you found this one) and see if
alt.binaries.food is listed. Anyone can join!

Jill

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>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
>

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>> ...
>>> In article >,
>>> "Pandora" > wrote:
>>>
>>>> I have made this "Plait bread" (we call it Pane treccia) with
>>>> sourdough , eggs and flour.
>>>> Over a part of it I have put sesame seeds.
>>>> Look:
>>>>
>>>>
>>>> http://i1.tinypic.com/nnr2pj.jpg
>>>>
>>>> http://i1.tinypic.com/nnr4ea.jpg
>>>> http://i1.tinypic.com/nnr4nl.jpg
>>>> http://i1.tinypic.com/nnr1au.jpg
>>>> http://i1.tinypic.com/nnr1p4.jpg
>>>> http://i1.tinypic.com/nnr23b.jpg
>>>> http://i1.tinypic.com/nnr2gh.jpg
>>>>
>>>> Cheers
>>>> Pandora
>>>>
>>>>
>>>
>>> Pandora,
>>>
>>> Why don't you join alt.binaries.food?
>>>
>>> We'd LOVE to have you over there!
>>> That way you can post your pictures directly to the list. :-)
>>
>> Ohhh! Thank you for inviting me. Are there only photo or recipes,
>> also? Give me some clarifications.
>> Thank you
>> Pandora
>
> Sometimes recipes are posted there along with photos if people want to
> know
> how you prepared something. Oh, and be warned, there's a whole lot of
> drinking going on Lots of photos of beer, whisky, etc. as well as
> food.

But drink is not food )))
Pandora
>
> Jill
>
>

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
>> "jmcquown" > ha scritto nel messaggio
>> ...
>>> OmManiPadmeOmelet wrote:
>>>> In article >,
>>>> "Pandora" > wrote:
>>>>
>>>>> I have made this "Plait bread" (we call it Pane treccia) with
>>>>> sourdough , eggs and flour.
>>>>> Over a part of it I have put sesame seeds.
>>>>> Look:
>>>>>
>>>>> Cheers
>>>>> Pandora
>>>>>
>>>>>
>>>>
>>>> Pandora,
>>>>
>>>> Why don't you join alt.binaries.food?
>>>>
>>> Not everyone's newsserver provides access to binary groups.
>>
>> Do you thoink I can't find? I go and see now, then.
>> Thank you for having told me
>> Pandora
>>>
> Check your list of usenet groups (much as you found this one) and see if
> alt.binaries.food is listed. Anyone can join!
>

My newsserver don't want drink
It can't find binaries food!
Pandora
Ps. perhaps I should have 2 newsserver?

> Jill
>
>

Pandora wrote:
> "jmcquown" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>>> ...
>>>> In article >,
>>>> "Pandora" > wrote:
>>>>
>>>> Why don't you join alt.binaries.food?
>>>>
>>> Ohhh! Thank you for inviting me. Are there only photo or recipes,
>>> also? Give me some clarifications.
>>> Thank you
>>> Pandora
>>
>>Oh, and be warned, there's a whole lot
>> of drinking going on Lots of photos of beer, whisky, etc. as
>> well as food.
>
> But drink is not food )))
> Pandora
>>
Try telling *them* that! LOL

"jmcquown" > ha scritto nel messaggio
...
> Pandora wrote:
>> "jmcquown" > ha scritto nel messaggio
>> ...
>>> Pandora wrote:
>>>> "OmManiPadmeOmelet" > ha scritto nel messaggio
>>>> ...
>>>>> In article >,
>>>>> "Pandora" > wrote:
>>>>>
>>>>> Why don't you join alt.binaries.food?
>>>>>
>>>> Ohhh! Thank you for inviting me. Are there only photo or recipes,
>>>> also? Give me some clarifications.
>>>> Thank you
>>>> Pandora
>>>
>>>Oh, and be warned, there's a whole lot
>>> of drinking going on Lots of photos of beer, whisky, etc. as
>>> well as food.
>>
>> But drink is not food )))
>> Pandora
>>>
> Try telling *them* that! LOL

I understand . It's better to post (as my first photo) the photo of my wine
cellar DD
Pandora
>
>

"Pandora" > wrote in message
...
>
> "Janet Bostwick" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>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
>>
I would interpret 'roll out' to mean roll ropes beneath the hands. This is
the standard approach for making a plaited loaf or bun. You take a ball of
dough, place it on the bench and put your hands ( palms down) on the ball of
dough. You begin to push your hands back and forth, gradually moving the
hands away from each other. This stretches the rope. You roll in this
manner until the dough is the length you want. Your directions did not say
to roll the dough to a particular thickness, only length, that's why I
believe you want ropes.

Whether the dough is sourdough or not should make no difference. Dough of
whatever kind grows to full proof. Depending upon your particular sourdough
culture, the dough may grow slow or fast. If you want the dough to grow
slowly in order to develop flavor, simply limit the amount of warmth it is
subject to. I proof my sourdough loaves overnight in the refrigerator. By
morning they are fully proofed. Yeasted dough and sourdough generates its
own internal heat to a certain extent. It also takes some time for the
interior of a loaf to cool down in the refrigerator. You'd be surprised at
how much the loaf will grow in the refrigerator in 2 or 3 hours. Sourdough
is not necessarily lighter or more hydrated than a lean dough or an enriched
dough. It is all in the handling. I suggested that you might try making
ropes because in your pictures it looks as though you had to use a lot of
flour to get the dough rolled out. This not only alters the texture and
flavor of the bread, but would also make it more difficult to get the dough
pieces to adhere to one another. You might even have an interior crumb that
pulls apart in the sections of the plait.

Janet

"Pandora" > wrote in message
...
>
> "Melba's Jammin'" > ha scritto nel
> messaggio ...
>> In article >,
>> "Pandora" > wrote:
>>
>>> I have made this "Plait bread" (we call it Pane treccia) with sourdough
>>> ,
>>> eggs and flour.
>>> Over a part of it I have put sesame seeds.
>>
>> Nice picture (I only looked at one). I don't often make a braided
>> (plaited) loaf but will often take only two lengths of dough and twist
>> them. I like to do it with one length whole wheat and the other white.
>> Something different for entertaining myself. :-)
>
> Ohhhhh!! It's a good Idea!!! Thank you! At Easter I will make a Braided
> bred three coloured
> P.s Isn't correct "Plait bread", as I have called it?
> Cheers
> Pandora
>> --
>> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Pandora, I recall the word 'plait' being in use in my childhood, 1940-1950.
Example: "Let me plait your hair."
I believe this word is not used as much anymore. Usually people say -
Example: "Let me braid your hair."

Your bread is absolutely beautiful. The photos are wonderful, too.
Pandora, if you do decide to post your pictures at the other food group, I
encourage you to still post them here.

I usually make my bread free form as you are showing here, but today I
splurged for my Valentine's day present and took advantage of free shipping
and a sale to buy this bread pan. I usually don't get excited over a bread
pan, but I am excited over this one. I hope it will live up to my
expectation.
http://www.amazon.com/gp/product/B00...lance&n=284507

Happy bread baking,
Dee Dee

Pandoofus wrote:
> "jmcquown" writes:
> >
> > Sometimes recipes are posted there along with photos if people want to
> > know
> > how you prepared something. Oh, and be warned, there's a whole lot of
> > drinking going on Lots of photos of beer, whisky, etc. as well as
> > food.
>
> But drink is not food )))

If it contains calories drink certainly is food... fruit juices are
food, so what if they're fermented... and people can live a long time
on beer.

In article >,
"Pandora" > wrote:

> "Melba's Jammin'" > ha scritto nel
> messaggio ...
> > In article >,
> > "Pandora" > wrote:
> >
> >> I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
> >> eggs and flour.
> >> Over a part of it I have put sesame seeds.
> >
> > Nice picture (I only looked at one). I don't often make a braided
> > (plaited) loaf but will often take only two lengths of dough and twist
> > them. I like to do it with one length whole wheat and the other white.
> > Something different for entertaining myself. :-)
>
> Ohhhhh!! It's a good Idea!!! Thank you! At Easter I will make a Braided bred
> three coloured
> P.s Isn't correct "Plait bread", as I have called it?
> Cheers
> Pandora
> > --
> > http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Plait is a fine word, Pandora. I believe Americans would know the word
'braid' more readily, though. A braided loaf.
I know, it's an international group - as I said, 'plait' is a fine word.
I was expanding your American English vocabulary. "-)
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
wrote:

>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>eggs and flour.
>Over a part of it I have put sesame seeds.
>Look:
>
>
>http://i1.tinypic.com/nnr2pj.jpg
>
>http://i1.tinypic.com/nnr4ea.jpg
>http://i1.tinypic.com/nnr4nl.jpg
>http://i1.tinypic.com/nnr1au.jpg
>http://i1.tinypic.com/nnr1p4.jpg
>http://i1.tinypic.com/nnr23b.jpg
>http://i1.tinypic.com/nnr2gh.jpg
>
>Cheers
>Pandora
>


I make a Jewish bread called "challah" that is braided. The dough is
similar to that of brioche.

http://i1.tinypic.com/nofwqx.jpg

Boron

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Janet Bostwick" > ha scritto nel messaggio
>> ...
>>>
>>> "Pandora" > wrote in message
>>> ...
>>>>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
>>>
> I would interpret 'roll out' to mean roll ropes beneath the hands. This
> is the standard approach for making a plaited loaf or bun. You take a
> ball of dough, place it on the bench and put your hands ( palms down) on
> the ball of dough. You begin to push your hands back and forth, gradually
> moving the hands away from each other. This stretches the rope. You roll
> in this manner until the dough is the length you want. Your directions
> did not say to roll the dough to a particular thickness, only length,
> that's why I believe you want ropes.

Perhaps you are right. BTW I can't understand , because I have translated
the word "stendere l'impasto" in "roll out the dough". In Italian roll out
means: roll out a dough with a rolling pin or with your hand over a rolling
board. So, if you use a rolling pin, you can't have a rope.
OTOW, in english "roll out "seams more a verb like "to roll" :nearer to the
meaning you give it.

>
> Whether the dough is sourdough or not should make no difference. Dough of
> whatever kind grows to full proof. Depending upon your particular
> sourdough culture, the dough may grow slow or fast. If you want the dough
> to grow slowly in order to develop flavor, simply limit the amount of
> warmth it is subject to. I proof my sourdough loaves overnight in the
> refrigerator. By morning they are fully proofed. Yeasted dough and
> sourdough generates its own internal heat to a certain extent. It also
> takes some time for the interior of a loaf to cool down in the
> refrigerator. You'd be surprised at how much the loaf will grow in the
> refrigerator in 2 or 3 hours.

Are you tell me that you put your raw bread loaf in the refrigerator, I
mean your ready shaped loaf in the fridge?
It's the first time I hear a thing like that.

Sourdough
> is not necessarily lighter or more hydrated than a lean dough or an
> enriched dough. It is all in the handling. I suggested that you might
> try making ropes because in your pictures it looks as though you had to
> use a lot of flour to get the dough rolled out.

Lot of flour because the dough was too tender.

This not only alters the texture and
> flavor of the bread, but would also make it more difficult to get the
> dough pieces to adhere to one another.

Oh no! I haven't had problem like these. And the pieces adhered eachother
without problem.

You might even have an interior crumb that
> pulls apart in the sections of the plait.

What does it mean "pulls apart in the section of the plait"?
BTW I have made photo of the interior. Here are two pics. I don't know if
you will be able to see the crumb:

http://i1.tinypic.com/nowxeo.jpg

http://i1.tinypic.com/nowxhg.jpg

Cheers
Pandora



>
> Janet
>

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Melba's Jammin'" > ha scritto nel
>> messaggio ...
>>> In article >,
>>> "Pandora" > wrote:
>>>
>>>> I have made this "Plait bread" (we call it Pane treccia) with sourdough
>>>> ,
>>>> eggs and flour.
>>>> Over a part of it I have put sesame seeds.
>>>
>>> Nice picture (I only looked at one). I don't often make a braided
>>> (plaited) loaf but will often take only two lengths of dough and twist
>>> them. I like to do it with one length whole wheat and the other white.
>>> Something different for entertaining myself. :-)
>>
>> Ohhhhh!! It's a good Idea!!! Thank you! At Easter I will make a Braided
>> bred three coloured
>> P.s Isn't correct "Plait bread", as I have called it?
>> Cheers
>> Pandora
>>> --
>>> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups
>
> Pandora, I recall the word 'plait' being in use in my childhood,
> 1940-1950.
> Example: "Let me plait your hair."
> I believe this word is not used as much anymore. Usually people say -
> Example: "Let me braid your hair."

Oh I understand. So I must say a "braid bread" or " braided bread" ( BTW a
cacofony)
>
> Your bread is absolutely beautiful. The photos are wonderful, too.

Thank you! I have sent 2 others in my previous post. You will see the
internal of the read and a bottle of Barbera )

> Pandora, if you do decide to post your pictures at the other food group, I
> encourage you to still post them here.

Thank you. But why? Coudn't I post same pic in both NG?

>
> I usually make my bread free form as you are showing here, but today I
> splurged for my Valentine's day present and took advantage of free
> shipping and a sale to buy this bread pan. I usually don't get excited
> over a bread pan, but I am excited over this one. I hope it will live up
> to my expectation.
> http://www.amazon.com/gp/product/B00...lance&n=284507

And what is the difference between this and a common plumcake pan?
I would prefer to make without pan, because the shape is much more
beautiful.

>
> Happy bread baking,

The same to you )
Pandora

> Dee Dee
>
>
>

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Pandora" > wrote:
>
>> "Melba's Jammin'" > ha scritto nel
>> messaggio ...
>> > In article >,
>> > "Pandora" > wrote:
>> >
>> >> I have made this "Plait bread" (we call it Pane treccia) with
>> >> sourdough ,
>> >> eggs and flour.
>> >> Over a part of it I have put sesame seeds.
>> >
>> > Nice picture (I only looked at one). I don't often make a braided
>> > (plaited) loaf but will often take only two lengths of dough and twist
>> > them. I like to do it with one length whole wheat and the other white.
>> > Something different for entertaining myself. :-)
>>
>> Ohhhhh!! It's a good Idea!!! Thank you! At Easter I will make a Braided
>> bred
>> three coloured
>> P.s Isn't correct "Plait bread", as I have called it?
>> Cheers
>> Pandora
>> > --
>> > http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups
>
> Plait is a fine word, Pandora. I believe Americans would know the word
> 'braid' more readily, though. A braided loaf.
> I know, it's an international group - as I said, 'plait' is a fine word.
> I was expanding your American English vocabulary. "-)

Does english people say"plait" or "Braid"?
Pandora
> --
> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

"Boron Elgar" > ha scritto nel messaggio
...
> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
> wrote:
>
>>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>>eggs and flour.
>>Over a part of it I have put sesame seeds.
>>Look:
>>
>>
>>http://i1.tinypic.com/nnr2pj.jpg
>>
>>http://i1.tinypic.com/nnr4ea.jpg
>>http://i1.tinypic.com/nnr4nl.jpg
>>http://i1.tinypic.com/nnr1au.jpg
>>http://i1.tinypic.com/nnr1p4.jpg
>>http://i1.tinypic.com/nnr23b.jpg
>>http://i1.tinypic.com/nnr2gh.jpg
>>
>>Cheers
>>Pandora
>>
>
>
> I make a Jewish bread called "challah" that is braided. The dough is
> similar to that of brioche.
>
> http://i1.tinypic.com/nofwqx.jpg

WONDERFUL!!!!!! The shape is Perfect!!!
Can I ask you the recipe to compare it with mine?
Pandora
>
> Boron

"Pandora" > wrote in message
...
>
> "Janet Bostwick" > ha scritto nel messaggio
> ...
>>
snip
Your directions
>> did not say to roll the dough to a particular thickness, only length,
>> that's why I believe you want ropes.
>
> Perhaps you are right. BTW I can't understand , because I have translated
> the word "stendere l'impasto" in "roll out the dough". In Italian roll out
> means: roll out a dough with a rolling pin or with your hand over a
> rolling
> board. So, if you use a rolling pin, you can't have a rope.
> OTOW, in english "roll out "seams more a verb like "to roll" :nearer to
> the
> meaning you give it

In English, roll out could be interpreted either way. I would expect
further information or clues in the recipe. i.e., 'roll flat to a 12 inch
by 9 inch rectangle, or roll into18-inch long ropes with the hands'. The
only clue you are given is directions to roll to a certain length, but no
directions for thickness so I interpret rope. It wouldn't be the first time
a recipe in any country or language was written so that it was difficult to
interpret. Unless you can find a tradition in Italy of making plaited
loaves in this rolled flat manner, I would roll ropes instead.

I proof my sourdough loaves overnight in the
>> refrigerator. By morning they are fully proofed. Yeasted dough and
>> sourdough generates its own internal heat to a certain extent. It also
>> takes some time for the interior of a loaf to cool down in the
>> refrigerator. You'd be surprised at how much the loaf will grow in the
>> refrigerator in 2 or 3 hours.
>
> Are you tell me that you put your raw bread loaf in the refrigerator, I
> mean your ready shaped loaf in the fridge?
> It's the first time I hear a thing like that.

Yes, many of us do this. When you bring the shaped loaves out the next
morning, they are almost fully risen. Preheat the oven and allow the loaves
to stay at room temperature maybe a half hour to an hour and then bake as
usual. Same temperature and timing. The loaves when put into the oven will
still probably feel cool to the touch of the hand. Aside from the longer,
cool temperature improving the flavor of the dough, the dough is much easier
to handle when cool and is much easier to slash when cool. Be sure to cover
the raw, shaped loaves by placing in plastic grocery bags or similar or the
dough will dry out over night in the refrigerator and will not be able to
rise.
snip
> Lot of flour because the dough was too tender.
>
> This not only alters the texture and
>> flavor of the bread, but would also make it more difficult to get the
>> dough pieces to adhere to one another.
>
> Oh no! I haven't had problem like these. And the pieces adhered eachother
> without problem.
>
> You might even have an interior crumb that
>> pulls apart in the sections of the plait.
>
> What does it mean "pulls apart in the section of the plait"?
> BTW I have made photo of the interior. Here are two pics. I don't know if
> you will be able to see the crumb:
snip
No, I wasn't able to see the crumb. What I meant by pull apart in the plait
was that when you sliced the loaf, the slice might fall apart in the shape
of the plaits. That still doesn't explain very clearly what I meant. Never
mind. If you are able to slice the bread and the slice doesn't come apart,
you are fine. Nice looking bread. I'm sorry, I should have said that
sooner. I just got distracted by the way you made plaits. }
Janet

> Cheers
> Pandora

Pandora wrote:
> "Boron Elgar" > ha scritto nel messaggio
> ...
> > On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
> > wrote:
> >
> >>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
> >>eggs and flour.
> >>Over a part of it I have put sesame seeds.
> >>Look:
> >>
> >>
> >>http://i1.tinypic.com/nnr2pj.jpg
> >>
> >>http://i1.tinypic.com/nnr4ea.jpg
> >>http://i1.tinypic.com/nnr4nl.jpg
> >>http://i1.tinypic.com/nnr1au.jpg
> >>http://i1.tinypic.com/nnr1p4.jpg
> >>http://i1.tinypic.com/nnr23b.jpg
> >>http://i1.tinypic.com/nnr2gh.jpg
> >>
> >>Cheers
> >>Pandora
> >>
> >
> >
> > I make a Jewish bread called "challah" that is braided. The dough is
> > similar to that of brioche.
> >
> > http://i1.tinypic.com/nofwqx.jpg
>
> WONDERFUL!!!!!! The shape is Perfect!!!
> Can I ask you the recipe to compare it with mine?
> Pandora
> >
> > Boron

Thanks to you both! There is a broiche like bread made with grated
coconut.

"Pandora" > wrote in message
...
>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>eggs and flour.
> Over a part of it I have put sesame seeds.
> Look:
>
>
> http://i1.tinypic.com/nnr2pj.jpg
>
> http://i1.tinypic.com/nnr4ea.jpg
> http://i1.tinypic.com/nnr4nl.jpg
> http://i1.tinypic.com/nnr1au.jpg
> http://i1.tinypic.com/nnr1p4.jpg
> http://i1.tinypic.com/nnr23b.jpg
> http://i1.tinypic.com/nnr2gh.jpg
>
> Cheers
> Pandora

Mmmm! Looks delicious, Pan!

MoM

>> Pandora, if you do decide to post your pictures at the other food group,
>> I encourage you to still post them here.
>
> Thank you. But why? Coudn't I post same pic in both NG?

Yes, you can post in both NG's. I don't want you to leave us.
>
>>
>> I usually make my bread free form as you are showing here, but today I
>> splurged for my Valentine's day present and took advantage of free
>> shipping and a sale to buy this bread pan. I usually don't get excited
>> over a bread pan, but I am excited over this one. I hope it will live up
>> to my expectation.
>> http://www.amazon.com/gp/product/B00...lance&n=284507
>
> And what is the difference between this and a common plumcake pan?
> I would prefer to make without pan, because the shape is much more
> beautiful.
>

I've never seen a plumcake. I prefer to make bread without a bread pan,
too, but I got excited over this pan when I saw it, for some reason. Anyway,
it will be mine, so I'll see what I can do with it.

Dee Dee

In article >,
"Pandora" > wrote:
(snipped)

> >> P.s Isn't correct "Plait bread", as I have called it?
> >> Cheers
> >> Pandora

> > Plait is a fine word, Pandora. I believe Americans would know the word
> > 'braid' more readily, though. A braided loaf.
> > I know, it's an international group - as I said, 'plait' is a fine word.
> > I was expanding your American English vocabulary. "-)
>
> Does english people say"plait" or "Braid"?
> Pandora

I don't know about English people, but Americans are more likely to say
'braid.' Braid is the term used to describe the shaping in books
written by Americans. I don't know about English/Brits.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

On Mon, 13 Feb 2006 08:33:35 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
>> wrote:
>>
>>>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>>>eggs and flour.
>>>Over a part of it I have put sesame seeds.
>>>Look:
>>>
>>>
>>>http://i1.tinypic.com/nnr2pj.jpg
>>>
>>>http://i1.tinypic.com/nnr4ea.jpg
>>>http://i1.tinypic.com/nnr4nl.jpg
>>>http://i1.tinypic.com/nnr1au.jpg
>>>http://i1.tinypic.com/nnr1p4.jpg
>>>http://i1.tinypic.com/nnr23b.jpg
>>>http://i1.tinypic.com/nnr2gh.jpg
>>>
>>>Cheers
>>>Pandora
>>>
>>
>>
>> I make a Jewish bread called "challah" that is braided. The dough is
>> similar to that of brioche.
>>
>> http://i1.tinypic.com/nofwqx.jpg
>
>WONDERFUL!!!!!! The shape is Perfect!!!
>Can I ask you the recipe to compare it with mine?
>Pandora
>>
>> Boron
>

It calls for granulated yeast, but I prefer using fresh yeast for this
recipe. It also is not strictly traditional as a Jewish recipe as I
use butter in it.

Boron

Challah


1 cup warm water (105° to 115°F/40° to 45°C)
2 pkgs (8 grams each) active dry yeast
2 tablespoons sugar
1/3 cup butter, softened
1-1/4 teaspoons salt
4-1/2 to 5 cups bread flour
4 eggs
1 teaspoon water
poppy seeds, optional


Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
until dissolved. Add remaining water, sugar, margarine, salt, and 1-
1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
yolk), and enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover, let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.


Punch dough down. Remove dough to lightly floured surface, divide in
half. Set aside 1 half. Divide remaining half into 2 pieces, one
about 2/3 of the dough and the other about 1/3 of the dough. Divide
larger piece into 3 equal pieces and roll to 12-inch ropes. Place
ropes on greased baking sheet and braid. Pinch ends to seal. Divide
remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.


Place small braid on large braid. Pinch ends firmly to seal and secure
to large braid. Repeat with remaining dough to make second loaf.
Cover, let rise in warm, draft-free place until doubled in size, about
30 to 45 minutes.


Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
25 minutes or until done, switching positions of sheets in oven
halfway through baking time. Remove from sheets and let cool on wire
racks.

Thank you for this recipe. Mine is similar, very similar. I want to try
sometimes also your recipe. I save it.
Cheers
Pandora
------------------------------------------------------

"Boron Elgar" > ha scritto nel messaggio
...
> On Mon, 13 Feb 2006 08:33:35 +0100, "Pandora" >
> wrote:
>
>>
>>"Boron Elgar" > ha scritto nel messaggio
. ..
>>> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
>>> wrote:
>>>
>>>>I have made this "Plait bread" (we call it Pane treccia) with sourdough
>>>>,
>>>>eggs and flour.
>>>>Over a part of it I have put sesame seeds.
>>>>Look:
>>>>
>>>>
>>>>http://i1.tinypic.com/nnr2pj.jpg
>>>>
>>>>http://i1.tinypic.com/nnr4ea.jpg
>>>>http://i1.tinypic.com/nnr4nl.jpg
>>>>http://i1.tinypic.com/nnr1au.jpg
>>>>http://i1.tinypic.com/nnr1p4.jpg
>>>>http://i1.tinypic.com/nnr23b.jpg
>>>>http://i1.tinypic.com/nnr2gh.jpg
>>>>
>>>>Cheers
>>>>Pandora
>>>>
>>>
>>>
>>> I make a Jewish bread called "challah" that is braided. The dough is
>>> similar to that of brioche.
>>>
>>> http://i1.tinypic.com/nofwqx.jpg
>>
>>WONDERFUL!!!!!! The shape is Perfect!!!
>>Can I ask you the recipe to compare it with mine?
>>Pandora
>>>
>>> Boron
>>
>
> It calls for granulated yeast, but I prefer using fresh yeast for this
> recipe. It also is not strictly traditional as a Jewish recipe as I
> use butter in it.

I have used butter, too. And also eggs.
>
> Boron
>
> Challah
>
>
> 1 cup warm water (105° to 115°F/40° to 45°C)
> 2 pkgs (8 grams each) active dry yeast
> 2 tablespoons sugar
> 1/3 cup butter, softened
> 1-1/4 teaspoons salt
> 4-1/2 to 5 cups bread flour
> 4 eggs
> 1 teaspoon water
> poppy seeds, optional
>
>
> Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
> until dissolved. Add remaining water, sugar, margarine, salt, and 1-
> 1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
> yolk), and enough remaining flour to make soft dough. Knead on
> lightly floured surface until smooth and elastic, about 6 to 8
> minutes. Place in greased bowl, turning to grease top. Cover, let
> rise in warm, draft-free place until doubled in size, about 30 to 45
> minutes.
>
>
> Punch dough down. Remove dough to lightly floured surface, divide in
> half. Set aside 1 half. Divide remaining half into 2 pieces, one
> about 2/3 of the dough and the other about 1/3 of the dough. Divide
> larger piece into 3 equal pieces and roll to 12-inch ropes. Place
> ropes on greased baking sheet and braid. Pinch ends to seal. Divide
> remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.
>
>
> Place small braid on large braid. Pinch ends firmly to seal and secure
> to large braid. Repeat with remaining dough to make second loaf.
> Cover, let rise in warm, draft-free place until doubled in size, about
> 30 to 45 minutes.
>
>
> Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
> Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
> 25 minutes or until done, switching positions of sheets in oven
> halfway through baking time. Remove from sheets and let cool on wire
> racks.
>
>

"Melba's Jammin'" > ha scritto nel
messaggio ...
> In article >,
> "Pandora" > wrote:
> (snipped)
>
>> >> P.s Isn't correct "Plait bread", as I have called it?
>> >> Cheers
>> >> Pandora
>
>> > Plait is a fine word, Pandora. I believe Americans would know the word
>> > 'braid' more readily, though. A braided loaf.
>> > I know, it's an international group - as I said, 'plait' is a fine
>> > word.
>> > I was expanding your American English vocabulary. "-)
>>
>> Does english people say"plait" or "Braid"?
>> Pandora
>
> I don't know about English people, but Americans are more likely to say
> 'braid.' Braid is the term used to describe the shaping in books
> written by Americans. I don't know about English/Brits.

Thank you very much!
pan
> --
> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

"Dee Randall" > ha scritto nel messaggio
...
>>> Pandora, if you do decide to post your pictures at the other food group,
>>> I encourage you to still post them here.
>>
>> Thank you. But why? Coudn't I post same pic in both NG?
>
> Yes, you can post in both NG's. I don't want you to leave us.

I will see with another server. I don't know if I 'll be able.
>>
>>>
>>> I usually make my bread free form as you are showing here, but today I
>>> splurged for my Valentine's day present and took advantage of free
>>> shipping and a sale to buy this bread pan. I usually don't get excited
>>> over a bread pan, but I am excited over this one. I hope it will live
>>> up to my expectation.
>>> http://www.amazon.com/gp/product/B00...lance&n=284507
>>
>> And what is the difference between this and a common plumcake pan?
>> I would prefer to make without pan, because the shape is much more
>> beautiful.
>>
>
> I've never seen a plumcake. I prefer to make bread without a bread pan,
> too, but I got excited over this pan when I saw it, for some reason.
> Anyway, it will be mine, so I'll see what I can do with it.

Surely a good plumcake. I have many good recipes of salted plumkakes, which
are similar to bread
I must find time to post all the recipe I would. But then I think that
without a pic is not a recipe ))
Pandora
>
> Dee Dee
>

"MoM" > ha scritto nel messaggio
.. .
>
> "Pandora" > wrote in message
> ...
>>I have made this "Plait bread" (we call it Pane treccia) with sourdough ,
>>eggs and flour.
>> Over a part of it I have put sesame seeds.
>> Look:
>>
>>
>> http://i1.tinypic.com/nnr2pj.jpg
>>
>> http://i1.tinypic.com/nnr4ea.jpg
>> http://i1.tinypic.com/nnr4nl.jpg
>> http://i1.tinypic.com/nnr1au.jpg
>> http://i1.tinypic.com/nnr1p4.jpg
>> http://i1.tinypic.com/nnr23b.jpg
>> http://i1.tinypic.com/nnr2gh.jpg
>>
>> Cheers
>> Pandora
>
> Mmmm! Looks delicious, Pan!

Thank you MOM ! Are you still in the camper?
Cheers
Pan
>
> MoM
>

"Janet Bostwick" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Janet Bostwick" > ha scritto nel messaggio
>> ...
>>>
> snip
> Your directions
>>> did not say to roll the dough to a particular thickness, only length,
>>> that's why I believe you want ropes.
>>
>> Perhaps you are right. BTW I can't understand , because I have
>> translated
>> the word "stendere l'impasto" in "roll out the dough". In Italian roll
>> out
>> means: roll out a dough with a rolling pin or with your hand over a
>> rolling
>> board. So, if you use a rolling pin, you can't have a rope.
>> OTOW, in english "roll out "seams more a verb like "to roll" :nearer to
>> the
>> meaning you give it
>
> In English, roll out could be interpreted either way. I would expect
> further information or clues in the recipe. i.e., 'roll flat to a 12 inch
> by 9 inch rectangle, or roll into18-inch long ropes with the hands'.

Yes , but you say only "roll" not "roll out"...now I don't know because it
isn't my language. In my vocabulary "to Roll out" means "stendere" (or lay
out)

The
> only clue you are given is directions to roll to a certain length, but no
> directions for thickness so I interpret rope. It wouldn't be the first
> time a recipe in any country or language was written so that it was
> difficult to interpret. Unless you can find a tradition in Italy of
> making plaited loaves in this rolled flat manner, I would roll ropes
> instead.
>
> I proof my sourdough loaves overnight in the
>>> refrigerator. By morning they are fully proofed. Yeasted dough and
>>> sourdough generates its own internal heat to a certain extent. It also
>>> takes some time for the interior of a loaf to cool down in the
>>> refrigerator. You'd be surprised at how much the loaf will grow in the
>>> refrigerator in 2 or 3 hours.
>>
>> Are you tell me that you put your raw bread loaf in the refrigerator, I
>> mean your ready shaped loaf in the fridge?
>> It's the first time I hear a thing like that.
>
> Yes, many of us do this. When you bring the shaped loaves out the next
> morning, they are almost fully risen.

It's a good idea!!! Very good! I should try! Because I have the problem that
when I leave my dough out for many hours, it become hard on the surface. So
I must put it in a plastic bag.

Preheat the oven and allow the loaves
> to stay at room temperature maybe a half hour to an hour and then bake as
> usual. Same temperature and timing. The loaves when put into the oven
> will still probably feel cool to the touch of the hand. Aside from the
> longer, cool temperature improving the flavor of the dough, the dough is
> much easier to handle when cool and is much easier to slash when cool. Be
> sure to cover the raw, shaped loaves by placing in plastic grocery bags or
> similar or the dough will dry out over night in the refrigerator and will
> not be able to rise.

Can the dough rise well inside the bag?

> snip
> No, I wasn't able to see the crumb. What I meant by pull apart in the
> plait was that when you sliced the loaf, the slice might fall apart in the
> shape of the plaits. That still doesn't explain very clearly what I
> meant. Never mind. If you are able to slice the bread and the slice
> doesn't come apart, you are fine. Nice looking bread. I'm sorry, I
> should have said that sooner. I just got distracted by the way you made
> plaits. }

Thank you Janet. Perhaps my next loaf will rise in the fridge. I want to try
and I want to tell to my italians friends. I want to know what they think.

Chers
Pandora
> Janet
>
>> Cheers
>> Pandora
>
>

On Mon, 13 Feb 2006 21:22:03 +0100, "Pandora" >
wrote:

>
>Thank you for this recipe. Mine is similar, very similar. I want to try
>sometimes also your recipe. I save it.
>Cheers
>Pandora

Enjoy!

Boron
>------------------------------------------------------
>
>"Boron Elgar" > ha scritto nel messaggio
.. .
>> On Mon, 13 Feb 2006 08:33:35 +0100, "Pandora" >
>> wrote:
>>
>>>
>>>"Boron Elgar" > ha scritto nel messaggio
...
>>>> On Sun, 12 Feb 2006 19:57:35 +0100, "Pandora" >
>>>> wrote:
>>>>
>>>>>I have made this "Plait bread" (we call it Pane treccia) with sourdough
>>>>>,
>>>>>eggs and flour.
>>>>>Over a part of it I have put sesame seeds.
>>>>>Look:
>>>>>
>>>>>
>>>>>http://i1.tinypic.com/nnr2pj.jpg
>>>>>
>>>>>http://i1.tinypic.com/nnr4ea.jpg
>>>>>http://i1.tinypic.com/nnr4nl.jpg
>>>>>http://i1.tinypic.com/nnr1au.jpg
>>>>>http://i1.tinypic.com/nnr1p4.jpg
>>>>>http://i1.tinypic.com/nnr23b.jpg
>>>>>http://i1.tinypic.com/nnr2gh.jpg
>>>>>
>>>>>Cheers
>>>>>Pandora
>>>>>
>>>>
>>>>
>>>> I make a Jewish bread called "challah" that is braided. The dough is
>>>> similar to that of brioche.
>>>>
>>>> http://i1.tinypic.com/nofwqx.jpg
>>>
>>>WONDERFUL!!!!!! The shape is Perfect!!!
>>>Can I ask you the recipe to compare it with mine?
>>>Pandora
>>>>
>>>> Boron
>>>
>>
>> It calls for granulated yeast, but I prefer using fresh yeast for this
>> recipe. It also is not strictly traditional as a Jewish recipe as I
>> use butter in it.
>
>I have used butter, too. And also eggs.
>>
>> Boron
>>
>> Challah
>>
>>
>> 1 cup warm water (105° to 115°F/40° to 45°C)
>> 2 pkgs (8 grams each) active dry yeast
>> 2 tablespoons sugar
>> 1/3 cup butter, softened
>> 1-1/4 teaspoons salt
>> 4-1/2 to 5 cups bread flour
>> 4 eggs
>> 1 teaspoon water
>> poppy seeds, optional
>>
>>
>> Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast, stir
>> until dissolved. Add remaining water, sugar, margarine, salt, and 1-
>> 1/2 cups flour and blend well. Stir in 3 eggs, 1 egg white (reserve 1
>> yolk), and enough remaining flour to make soft dough. Knead on
>> lightly floured surface until smooth and elastic, about 6 to 8
>> minutes. Place in greased bowl, turning to grease top. Cover, let
>> rise in warm, draft-free place until doubled in size, about 30 to 45
>> minutes.
>>
>>
>> Punch dough down. Remove dough to lightly floured surface, divide in
>> half. Set aside 1 half. Divide remaining half into 2 pieces, one
>> about 2/3 of the dough and the other about 1/3 of the dough. Divide
>> larger piece into 3 equal pieces and roll to 12-inch ropes. Place
>> ropes on greased baking sheet and braid. Pinch ends to seal. Divide
>> remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid.
>>
>>
>> Place small braid on large braid. Pinch ends firmly to seal and secure
>> to large braid. Repeat with remaining dough to make second loaf.
>> Cover, let rise in warm, draft-free place until doubled in size, about
>> 30 to 45 minutes.
>>
>>
>> Beat reserved egg yolk with 1 teaspoon water and brush over loaves.
>> Sprinkle with poppy seed if desired. Bake at 400°F/200°C for 20 to
>> 25 minutes or until done, switching positions of sheets in oven
>> halfway through baking time. Remove from sheets and let cool on wire
>> racks.
>>
>>
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