Ronnie's Indian Spiced Bread Plaits
To make these tasty, colourful loaves, you will need to times this basic bread recipe mix by 3 - so it is easier if you use 3 mixing bowls.
In bowl one add a tablespoon of dried coriander leaves to your dry ingredients and mix well before adding the oil and water.
In bowl two add a tablespoon of dried turmeric to your dry ingredients and mix well before adding the oil and water.
In bowl three add a tablespoon of sweet paprika to your dry ingredients and mix well before adding the oil and water.
Basic Bread Recipe
500g (1lb) strong white flour
5 ml sea salt
10 g fresh yeast (5ml dried yeast)
30 ml Ownsworth’s rapeseed oil
Using a large bowl mix the flour and sea salt together and in "bowl one" add a tablespoon of dried coriander and mix well; in "bowl 2" add a tablespoon of dried turmeric and mix well and finally in "bowl 3" add a tablespoon of sweet paprika and mix well . Crumble in the fresh yeast then add the water and the rapeseed oil and begin to mix, adding extra flour or water if necessary, to form a soft dough. You will now have three colourful bowls of bread dough!
Knead the doughs on a lightly oiled surface for 4 to 5 minutes until the doughs feels smooth and springy. Return the doughs to the mixing bowls and cover. Leave to rise until double in size. Anytime from 40 minutes to 2 hours! (or leave overnight in the fridge).
When ready, gently turn the doughs out onto a floured work surface. Gently press the air out of each of the coloured doughs and knead and roll each one into a long sausage shape of equal length. Next place them side by side, pinch the top of the bread "sausages" together and then start to plait, ending with pinching the bottom of the plait dough. Place onto greased baking sheets. Cover and allow time for a second rising – 20 minutes. Then bake in a hot oven 220 ˚C/400 ˚F/Gas Mark 6 for 25 to 30 minutes.