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Plaited sweet loaf
1.Follow steps 1 - 5, from ‘Sultana Loaf’
recipe.
2.Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface with well floured hands, until
smooth, soft and elastic. Cut dough in half
and roll out one half on a floured surface
and shape into a 60cm x 30cm rectangle,
about 2cm thick.
3.Cut into 3 equal lengths, bring each
together at the top, pinch together to secure
and then plait the 3 lengths, crossing one
over and under the other, bring lengths
together by pressing at the end.
4.Place onto a baking tray lined with baking
paper and bake at 200°C for 40-45
minutes. Once cooked brushed with glaze.
Repeat with the other half.
Glaze:
3 tablespoons sugar
1
/
4
cup water
1 teaspoon gelatine
5.Place water, sugar and gelatine into a
small saucepan. Stir over medium heat
until sugar has dissolved, approximately 2
minutes.
6.When cold decorate top with icing. Mix
together
1
/
2
cup icing sugar with 20ml
water and your favourite food colouring.
Chelsa bun
1.Roll out the dough onto a floured surface
into a 60cm X 30cm rectangle, about 2cm
thick. Sprinkle with
1
/
2
cup mixed dried
fruit
or 1 green apple, peeled and
chopped.
2.Take the longest side and roll to form the
shape of a swiss roll.
3.Cut 5cm slices from the roll.
4.Place decoratively into a greased and lined
20cm round cake tin. Overlap the slices to
form a decorative bun. Brush with egg
white. Allow to rise, about 15-20 minutes.
5.Bake for 40-45 minutes in a hot oven at
200°C. Once baked brush with glaze.
Note: see ‘Plaited Sweet Loaf’ for recipe
for glaze recipe.
6.When cold decorate top with icing. Mix
together
1
/
2
cup icing sugar with 20ml
water and pink food colouring.
Variations to this recipe:
Use this recipe to make hot cross buns.
Divide the kneaded dough into 18 equal
portions and roll. Place close together on a
lined baking tray and mark a cross on each
roll with a knife. Then pipe a mixture of stiff
flour and water together over the top. Cover
and allow to double in size, about 30
minutes. Bake in a hot oven at 200°C for 20-
30 minutes. Brush with glaze while still hot.
Eat warm with butter.
Wholemeal Loaf
1 sachet dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
2 cups wholemeal flour
1 teaspoon salt
1.Combine the yeast, sugar, water and butter
in a small bowl and allow to stand in a
warm place until mixture begins to froth.
About 10 minutes.
2.Insert the dough hooks into the mixer head
(refer to page 5). Place sifted dry
ingredients into the large Mixmaster bowl.
3.Using Low speed (1-2), gradually add yeast
mixture. Note, it will be necessary to
scrape the sides of the bowl with a rubber
spatula. Knead on Medium speed (4)
for 3-5 minutes.
Baking continued