We enjoy the Sunday. A yeast bread for breakfast is just delicious and very Suisse. To bind a plait has to be learned. I’m too impatient for that. The dough is more important, right? The bread tastes best when butter and milk are added to the dough. It also works wonderfully with soy milk and margarine, for the vegan version. After years I finally bought myself a Kitchen Aid. Now kneading is much easier and I’m ready for other baking recipes.

Yeast Plait

Yeast Plait

Yeast Plait

For the dough, put all the ingredients in a bowl. Knead well. Cover the bowl with a humid tea towel and let the dough rise for 1 hour.

Take the dough out and divide into two pieces. Roll these into two equal strands. Braid them into a plait. Place the dough on a baking tray lined with baking paper and brush with egg yolk. For the vegan version, color the soy milk with a little turmeric and apply the dough with it. 

Bake in a preheated oven at 190°C for about 50 minutes. For the test, knock on the plait, if it sounds hollow, it is fully baked. 

Shopping list for a plait of approx. 800 g, 800 g white flour, 1 tbsp. salt, 1 P. Liquid yeast, 1 tsp. sugar, 70 g butter (or margarine), 3.5-4 dl milk or soy milk, 1 egg. 

The Chef’s Handyman team wishes you a nice Sunday and a good appetite for your Sunday plait.