Skip to main content
logo
Food Advertising by

Fruit and Nut Plait


I made this bread a few days ago and thought the plaiting was  fairly easy.  I was and still am not good at any handwork or sewing and was struggling with the 3 strips of dough and that brought back fond memories of my mum.   I had waist length hair when I was little and every morning she would plait my hair into 2 pigtails while I sat munching my bread before I got on the school bus.  I didn't have to do that for my 2 girls because both of them had short  crops and perhaps that explains why I never had the experience of plaiting!




Knead the flour till the dough doesn't stick to the sides of the bowl.  Mix in the fruits.
Dough before proofing and dough after proofing for about an hour or so.



Lay the 3 stips of dough side by side.  Gather the ends of the strips together and plait into a braid.
Braid before proofing and after proofing.












This soft, sweet  nutty  bread is yummy especially when it's just out from the oven.  It's even more flavourful when you accompany it with a nice cup of hot tea or black coffee!

Ingredients
  • 300 gm high protein flour
  • 25 gm caster sugar
  • 1/4 flat tsp salt
  • 1  flat tsp yeast
  • 170 ml milk
  • 45 gm butter/margarine  (cut to small pieces)
  • 20 gm sultanas
  • 20 gm cranberries
  • 20 gm toasted walnuts, chopped
  • some almond flakes for topping
  • 1 egg yolk + 1 Tbsp water + a tinge of salt for glaze
Method
  1. Mix sifted flour, sugar, salt and yeast with the dough hook on slow speed.
  2. Slowly add in milk, mix for a second, then add in the butter.
  3. Beat till the dough is smooth and leave the sides of the mixing bowl.
  4. Add in the dried fruits and nuts.  Remove the dough hook.
  5. Cover the mixing bowl with a damp cloth, set to prove for an hour in a warm place or till double in bulk.
  6. Remove dough from mixing bowl onto a lightly floured work top.   Knock out  some air from the dough.
  7. Knead lightly, divide into 3 equal portions.
  8. Roll each portion into a strip about 11 inches long.  Lay them side by side, gather the ends of the strips together and plait into a braid.
  9. Pinch the ends and tuck in neatly.
  10. Leave on a paper lined tray, cover with a damp cloth, let rise for another 40 mins. or till double in size.
  11. Brush with egg glaze, sprinkle with almond flakes.
  12. Bake in preheated oven @ 180 deg C for about 20 - 25 mins or till golden brown.
  13. Cool on wire rack.

Comments

  1. I would love to have some with my tea right now!

    ReplyDelete
  2. you are getting better and better. beautiful

    ReplyDelete
  3. Oooh..I love this. I love bread with a lot of dried fruits in it, but not walnuts. I can eat half of this one :D

    ReplyDelete
  4. Cheah, so now u r plaiting bread instead of hair.. lol...

    ReplyDelete
  5. I like bread with loads of nuts and dried fruits. It taste so good when toasted.

    ReplyDelete
  6. this nut plait looks good. time for coffee!!

    ReplyDelete
  7. can open a bakery shop lor, look pro and nice

    ReplyDelete
  8. Gee, my girl has long hair but never like to plait her hair though! haha.... So, I plait my bread dough instead. haha.... Hope you're enjoying your day, Cheah.
    Cheers, kristy

    ReplyDelete
  9. A slice would do...next time bring a slice ya :) Dessert after our lunch meet up :))

    ReplyDelete
  10. Chow and Chatter
    Thanks, for compliment.

    3 hungry tummies
    You can help yourself!

    MaryMoh
    Yes, I can devour half of it too!

    renaclaire
    No chance to plait my girls' hair, they have left the nest!

    ICook4Fun
    Yes, they do taste great slightly toasted.

    petite nyonya
    Yes, tea time!

    Sonia, still lots of room for improvement.

    Kristy
    You have a great day too, just had lunch with Elin. Envy?

    ReplyDelete
  11. Gorgeous looking plaited bread Cheah, so much mixed fruits in it! Bet it tasted delicious! Reminds me I have to finish my bread flour soon or it's going to expire!

    ReplyDelete
  12. WOW! Looks so good Cheah! Can I have one straight from oven ;DD

    ReplyDelete
  13. A wonderful loaf of braided bread here!

    Bon appetit!
    =:~)

    ReplyDelete
  14. Elin
    Ya, why not?

    Jeannie
    So, why not try this one.

    Annocco
    My pleasure!

    Cajun ChefRyan
    Thank you! Have a nice weekend!

    ReplyDelete
  15. Nice post. I was checking continuously this blog and I am impressed!
    Very helpful info particularly the last part :) I care for such information much.

    I was seeking this particular info for a long time.
    Thank you and good luck.

    Feel free to surf to my page similar web site

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Braised Pork Ribs ~ 越南排骨

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good!


Vietnamese Braised Pork Ribs ~ 越南排骨
Ingredients
1 kg pork ribs2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp1.1/2 Tbsp soy sauce1/2 Tbsp fish sauce1 tsp salt1 Tbsp brown sugar1/2 Tbsp garlic, chopped or grated1 tsp Chinese 5 spice powder1 Tbsp finely chopped gingerMethod Marinate the pork ribs overnight with all the above ingredients.Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced.Fine tune to taste. Dish out.Cook the marinade with a bit of cornflour to thicken.Pour the marinade over the ribs before serving.

Chocolate chip banana bread ~ 香蕉巧克力蛋糕

This is an easy peasy recipe where no mixer is required.  Method is more or less like making muffins.  The texture of this banana loaf is soft, moist and there is a perfect blend between the aromatic bananas and chocolate chips.








Chocolate chip banana bread   ~    香蕉巧克力蛋糕
Ingredients
1/4 cup oil100 gm caster sugar1 tsp lemon/orange zest2 large eggs, lightly beaten1/2 cup choc chips188 gm plain flour1 tsp bicarbonate of soda1/2 tsp salt1 cup (about 300 gm) over-ripe bananas, mashed (about 3)1/2 cup walnuts, coarsely chopped (optional)Extra choc chips to sprinkleMethod Grease and flour a 8.1/2" x 4.1/2" loaf pan.Whisk flour, bicarbonate soda, salt and sugar.  Set aside.Mash the bananas and mix in oil and beaten eggs.Pour the wet ingredients into the flour mixture.Stir in choc chips.  Do not overmix.Spoon batter into the loaf pan.  Level the surface and sprinkle on some choc chips.Bake in a preheated oven @ 180 deg.C for about 45 to 50 mins. Test with a skewer till it comes out cle…

Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.




Topo Map Cake  ~   地图蛋糕 (adapted from 'here')

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.Fold in sifted flour alternating with milk till well incorporated.Divide into two portions.  Leave one portion plain but sift in matcha powder into…