60 Weekly bakes wow that just seems crazy! I still love doing my bakes no matter what little time I have but when I do have more time like this last weekend I like to bake things that take love, care and hard work to prepare. This is especially true with bread, as having little time in the evenings it means that baking bread is hard as there isn’t enough time to allow it to prove. I spent the whole of Saturday baking and cooking and it was one of the most relaxed weekends in a long time. Although the Bake didn’t come without its challenges and let’s put it this way I need to practice how to do an 8 plaited loaf a few more times if I was to ever present it in front of Paul Hollywood! I would also recommend maybe watch a few YouTube videos on how to do the plait before hand rather than mess up with the real thing.
Hands on time: 35 mins (quicker or slower depending on your plaiting abilities!)
Proving time: 2 + hours
Baking time: 35 mins
- 7g of fast action dried yeast
- 10g of fine salt
- 500g Strong White bread flour
- 1 1/2 tbsp of Olive oil
- 200g of Manchego
- 5 Slices of Proscuttio
- 1 free range egg for glaze
- Add the flour to a large bowl then add the yeast to one side and the salt to another. Salt directly on yeast can deactivate it. Mix the dry ingredients together.
- In a jug measure 340ml of like warm water and the olive oil, add 3/4 of the liquid until it starts to form a dough. Add as much of the water as possible.
- Turn the dough out onto a lightly floured work surface and knead for 10 minutes or until the dough is silky smooth and stretchy. This will be much quicker if using an electric mixer.
- Oil a medium size mixing bowl and place dough into bowl and cover with cling film and leave to rise (it should be a relatively warm place) until double in sizes this will take just over an hour.
- Once dough is proving prepare your filling by cutting the cheese into small cubes no larger than 1cm squared and the prosciutto into small strips.
- Once risen turn the dough out and intially knock black then using the fillings place amongst a large flat area and knead until air is knocked out.
- Divide the dough into 8 evenly sized pieces and roll into long sausages about 40cm in length. This can be a bit tricky to make them even with the fillings.
- Stick the ends of the 8 sausages together and then plait the strands following this sequence. Every time a strand is used it takes up the number of the new location.
- Step 1: place 8 under 7 and over 1, step 2: place 8 over 5, step 3 place 2 under 3 and over 8, step 4: place 1 over 4 , Step 5: place 7 under 6 and over 1. Repeat steps 2-5 until all the dough is braided.
- Tuck both ends under to make neat and leave to prove again for 1 hour.
- Preheat the oven to 200 degrees Celsius.
- Brush the dough with the egg and bake in the oven for 20-25 mins until golden brown.