Lou's Plaited Poppy Seed Loaf

This loaf is a variation on my Poppy Seed Knot Rolls. It's absolutely my favourite kind of white bread. Savoury, moreish and soft with a chewy crust. It's the perfect accompaniment to a dinner party, a hearty soup - or for a massive doorstep sandwich. Ideally, the water temperature in this recipe should be about 40℃. Boil some water about 15 mins before you want to make the recipe, then pour the right amount into a heatproof measuring jug or mug. Use a thermometer if you can, but if not, go hand-hot – about the temperature of a hot bath. You need to glaze the rolls in order for the poppy seeds to stick (and to give them a nice crust), and I’ve added both egg and milk as an option to brush the rolls with before you bake them. An egg will give a nice golden finish, but sometimes I feel I don’t want to “waste” an egg, so milk will do just as well.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If you’re using a food processor, put the dough blade into it, then add the flour. Add the salt on one side, and the yeast on the other side. Avoid putting the yeast directly on top of the salt, as it may start to deactivate it. Give everything a quick whizz to ensure everything is well distributed. If you’re doing it by hand, follow the same instructions as above, and mix the dry ingredients together with your wooden spoon.

Step 2

Now add the oil and warm water. If using a food processor, use the pulse button if you have one to bring everything together, then use the lowest speed to mix the dough together a bit more thoroughly. You might have to put your hand on top of your machine if it starts to jump about on your kitchen counter! If you’re mixing by hand, bring things together with a wooden spoon, then use your hands (ensuring they are clean) to work the dough in the bowl, folding and turning it to make sure that all the ingredients are picked up. Eventually, you’ll end up with a blob of dough. It may be slightly sticky, but that’s fine.

Step 3

Lightly dust your worktop with flour, then turn the dough out onto the surface. Knead it, using the heel and palm of your hands, pushing the dough away from you, and turning and folding it. Add a little more flour if it sticks. Do this for as long as you can – ideally between 8-10 minutes. The more you work the dough, the more the gluten strands in the dough will start to develop.

Step 4

Wipe a medium sized bowl with some oil, then put your ball of dough into the bowl. Cover it with a damp tea towel, and put it somewhere dark (and warm-ish, if you can) – a cupboard is fine. Leave your lovely dough to prove until it’s doubled in size. This will probably take about two hours, but taking it out 15 mins or so either side won’t be a disaster.

Step 5

Get a baking sheet or oven tray, line it with baking parchment, and give it a quick wipe with some more olive oil. Now that your dough has done its first prove, turn it out again on to a lightly floured surface, and knock it back. This basically means kneading it again (some people like to “punch” it!) to knock the air out of it.

Step 6

Divide the dough into 3 blobs – you might find it helpful to use some scales here (mine weighed around 270g each, although this may vary a bit). Roll each blob into a long-ish “sausage”, about 30-35 cm long. Line the three pieces up next to each other, gathered at the top but pulled apart slightly at the bottom, and plait (or “braid”) them together, bringing the right hand one into the middle followed by the left hand one, and so on. Once you have your plait, tuck each end slightly under to cover the joins.

Step 7

Cover the plaited dough with a damp tea towel again, or a piece of cling film. If using film, I sometimes use clothes pegs around the edges of the tray to help hold it in place. Put it back in the cupboard, and let it prove again for another hour. Again, if you leave it for a little longer, it’s not a disaster. Start heating your oven to 200℃ / 180℃ fan about 15 mins before you intend to bake.

Step 8

Once it’s done its second prove, your dough will now be looking nice and fat. Carefully remove the tea towel or cling film (it might stick a little), then brush it either with beaten egg, or with a little milk. Sprinkle it with a generous dusting of poppy seeds.

Step 9

Bake the loaf for 20-25 minutes, until looking golden on the top and hollow sounding if tapped on the bottom. If you know (or think) your oven runs a little hot, check your loaf at about 20 minutes. Let it cool on the tray for at least 10-15 minutes before slicing, and serve warm with lots of lovely good quality butter!