Soft, fluffy, and golden brown, plait bread is a beloved Guyanese favorite that’s as fun to make as it is delicious to eat. Perfect for breakfast, snacks, or even dunking in a hearty curry, this braided bread brings warmth and tradition to your table.
How to Make Plait Bread
Start by mixing the all-purpose flour, sugar, and salt in a large mixing bowl. Cut in the margarine until the mixture resembles coarse crumbs. Dissolve the yeast in lukewarm water and add it to the dry ingredients, gradually mixing until a dough forms. Knead the dough on a clean surface until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size. After rising, divide the dough into portions and roll each portion into strands. Braid the strands together, tucking the ends securely. Place the braided dough onto baking pans and allow it to rise again until puffed.
Bake the bread in a preheated oven until it turns golden brown, typically 25–30 minutes. As soon as the bread comes out of the oven, brush the top with melted butter for a glossy finish. Let it cool slightly before slicing into this soft, lightly sweet masterpiece!
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Plait Bread
Equipment
Ingredients
- 5 lb all-purpose flour
- 8 oz sugar
- ½ lb margarine
- 2 tbsp yeast
- 1½ tbsp salt
- Lukewarm water as needed
Instructions
Prepare the Dough
- In a large mixing bowl, combine the flour, sugar, and margarine. Rub the mixture between your fingers until it resembles fine breadcrumbs.5 lb all-purpose flour, 8 oz sugar, ½ lb margarine
- Add the yeast and salt, ensuring they are evenly distributed.2 tbsp yeast, 1½ tbsp salt
Knead the Dough
- Make a well in the center of the flour mixture and pour in lukewarm water gradually.Lukewarm water
- Mix with a spoon or your hands, then transfer the dough to a floured surface. Knead for 8–10 minutes until it’s smooth and elastic.
- Place the dough back into the bowl, spread a small amount of butter on top to prevent drying, and cover with a damp cloth. Allow it to rise in a warm place for 20–25 minutes, or until it has doubled in size.
Divide and Shape
- After the dough has risen, punch it down gently to release air. Divide the dough into 5–6 equal portions for loaves.
- For each portion, further divide it into three even strips. Pinch the strips together at one end and braid them, just as you would plait hair. Pinch the ends together to seal.
Prepare for Baking
- Place each braided loaf into a greased baking pan. Cover and let them rise again for about 10 minutes.
- Preheat your oven to 250°F (120°C).
Bake the Bread
- Bake the loaves for 25–30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Add the Finishing Touch
- Remove the bread from the oven and brush the tops with butter while still warm. This will give them a shiny, soft crust.
- Let the loaves cool on a wire rack before slicing or serving.
