Hey everyone a huge welcome to Steve's kitchen you know I love playing with my
food, the other day I was plaiting a loaf
and I thought wouldn't it be cool if there were flavors inside the Plait.
Well I've come up with this loaf here. It's basically
Nutella, peanut butter and jelly inside the plaits themselves
and I've baked it really dark to this chestnut brown to get a lovely caramelized flavor
Let me show you how to make this now, come on let's have some fun
Now the dough we're going to be making is an enriched dough I'm still starting with
450 grams
that's about a pound of strong flour or bread flour but into that we going to add
two and a half ounces that's about 70 grams of regular sugar
I'm going to add about an ounce 30 grams of
butter, that's an unsalted butter, 2 teaspoons of an instant yeast now I'm using instant yeast if you use
a different
yeast follow the instructions, little pinch of salt I've got two
egg yolks here, I've also got a 180 mls or three quarters of a cup
of milk that's full cream milk which I'm going to warm slightly.
Now I've got my flour in a mixing bowl and I'm going to do this by hand it just seems
simpler to me you can certainly do it in a stand mixer
but its easy to do by hand. Now I've just popped my yeast on one side of the bowl
and I'll put my salt on the other side so it doesn't kill the yeast
my sugar goes in next, Now that butter
I've actually melted its better if it is melted just pop that in there
and in goes my milk which I have warmed slightly in the microwave
and finally my two egg yolks
one of which is broken. Then I'm going to start this dough off with a fork I'm just going to
draw
this mixture together just to keep my hands clean, then I'm going to draw that
off the fork
get my hands in there now and start to pull this dough together
Now as that dough starts to come together and pull away from the side of the bowl
we're just going to lift it out onto our countertop
clear these bits out of the way and what I'm going to do
is I'm going to start kneading this dough with the heel of my hand
pushing and stretching at the moment it's quite gritty
and we're looking for nice silky texture this should take about 10 minutes
and as I say you can do stand mixers but really
doing it by hand is how you learn how the dough feels
so I urge you to give it a try. Now I've found in the past when I'm making this
dough
that it can vary in how dry it is depending on the size of your eggs
so I keep a little bit a of warm milk in a cup and if you feel your dough is a little
bit too dry you can just dip your fingers
into the cup, rub it onto the dough and carry on kneading
you wouldn't be adding a lot of milk into this just may be a tablespoon
or so
until you get a nice texture
and what we're looking for is something a little bit, I don't know if you can see that
but it's a little bit sticky but fairly dry
and that is why this is best done by hand because after 10 minutes
I've added a little extra maybe a couple of tablespoons of milk into there
we've got this wonderful elastic dough, it springs back
nicely like that still a little bit sticky
and we're going to pop this back into our mixing bowl
a little splash of oil there first about a tablespoon
and I'm using vegetable oil there, I'm going to coat that dough over
and I'm then going to trap the moisture in there by covering
the bowl with a little bit of clingfilm, I'm going to put that in a warm area for
a couple of hours or until it's doubled in size
so you want to be patient let that come up nice and big like it has there
I'm just going to take the cover off that now and you'll see that this dough is
lovely and elastic. Now we just want to punch that down
for the moment, we're going to bring that out onto a warm surface
not a cold surface and then we want to divide this up into three
equal parts, now you'll probably want to weigh this to make sure you're
reasonably accurate
So two pieces of that dough I'm just going to pop back into the bowl
I'm going to work with this first piece. What I need to do
we're just going to roll this out into a sausage
shape so I'm not going to work this too much because we're going to be rolling this
out into an oblong shape I find it best now if we pop a little bit of flour down
on our
countertop or whatever you're working on we are then going to take a rolling pin
and start to work this dough into a long
oblong shape and you are going to have to rest it occasionally because the gluten wants
to spring back together
So we're just going to continue to tease this piece of dough out using the pin
and your hands until we get probably about six inches wide
and once you've eased it out like that what we're going to do
is I'm going to start with my nutella layer now I've got a pot of
nutella here and I want to
pop some chocolate on to the bread and be fairly liberal with this we don't want to
be
we want plenty of nutella on there. Now I don't want to come
near the edges of the bread I want to leave at least an inch
all the way around. Right when you've got your nutella on there
I've got a little bit of warm milk here I'm just going to
brush the end with some warm milk and around the sides
and then what we're going to do is we're going to take
this bread now and just roll it. just fold it over
and then continue to roll it up on itself
until we get one nice rope. Pinch this
last edge together which is going to seal this along
with the milk. Now I've got a baking tray here which I've lined with a little bit a paper
because this does tend to stick
and I'm just going to lift that on there, now don't worry if it runs off the end like
that because we will be plaiting this and it will get a lot shorter
the first one the nutella is done let's get on and do the jam and the peanut
butter.
Okay I've got the next two pieces of dough stretched out there now this one is
going to be peanut butter
it's a little stiff this peanut butter but I'll get it on there same as before with
the nutella we want to spread it and leave that
inch around the outside Now I've gone for crunchy
you can tell me down below whether you prefer smooth or crunchy
Crunchy's my favorite we're going to brush that milk
around the outside. Now I'm going to roll this one up the same way I did with the
Nutella
Now this last ones going to be raspberry jam, Now I don't know what your favorite
jam, tell me down below
Raspberry I love raspberry jam with peanut butter
Can you imagine have good this is going to taste
I've had them before so I do know. So now I've got my three
ropes of bread, all hanging down the end here. What I want to do is take that
first
little bit here and just pinch it together we want this to seal those bits of
bread
and I'll just tuck them under and then what we're going to do is we're going to use a
traditional plaiting technique I'm just going to bring the right hand one
over this one move this one off to the side than this one
over into the middle and the right one over again
Now it's a little bit messy because I'm filming this, my dough has started to dry out a
little bit
and there you have it, there's the final plaited loaf and the last thing I'm going to do
I've got one extra egg here a little pinch of salt into it, just going to
whisk that up, and then what we are going to do is take some of this egg
now don't get too much on the brush we're just going to lightly
brush over this plaited loaf. Now I'm just going to set that aside
for half an hour so until its bloomed a little bit before we pop it into the
oven
Now there it is that's been 30 minutes and you can see it's bloomed nicely
but before that goes in the oven I'm just going to very gently
brush some more egg wash over the top Now I've preheated my oven to 180 degree Celsius
that 350
fahrenheit and I'm looking to bake this until it's a wonderful
chestnut brown really dark brown,. So I'm going to leave it in there for about 30
minutes maybe forty minutes
just keep an eye on it. We want that beautiful golden brown and
in the little crevices in there we want it to be baked all the way through
Now will you look at that I have just bought that out of the oven
you see that beautiful golden brown now you might be tempted to take this out afer
the first fifteen or twenty minutes because it looks like it's going brown
but we want all the brown in those little crevices and we want this wonderful
chestnut color
Trust me you're going to love it. Now I like to take a little bit of sugar water
and just brush over this bread when it comes out the oven and it's still hot
and give it a lovely shine as it cools down
Now will you look at that it has cooled down at least it's still a little bit warm
the house smells delicious and this looks
superb and if you look it's got this lovely crust on it
This is going to taste so good. I'm going to take a slice of this now
let you know what I think. So here goes let's cut through
you know it's going to be delicious come on look at that chocolate on the knife
the nutella's coming through there and there is
the twist bread. Ahh that smells so
good. I'm going to cut myself off a slice
a second slice, you can see now I can see the peanut butter
the jelly in there as well, it's still really hot aswell
What would you put on this you can't really put anything on this you've got
everything you want on there already
Let's give this a try
That is so good and you can be creative use different toppings you can even go
savory on here maybe some lemon curd
anything you like I'd love to hear your comments down below, in the meantime
please share love, give this video the thumbs up
I'll see you next time
Ahh I've just got the peanut butter and jelly as well that is so good
I'll leave some links to some other videos here, I'd love to hear your comments
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be good see you next time, cheers.