The BEST Guyanese Plait Bread || Step-By-Step- Episode 410

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding.

In a large cup or bowl, combine warm milk, dried active yeast, and a few tablespoons of sugar to bloom the yeast. Cover and let sit for about 10 to 15 minutes until bubbly and doubled in size.

In a stand mixer or a regular bowl, add all-purpose flour and salt. Mix together.

Add melted unsalted butter to the flour mixture and mix well.

Once the yeast mixture is ready, add it to the flour mixture.

Add extra warm water as needed to bring the dough together into a soft and sticky consistency.

Knead the dough in the stand mixer for about 8 to 10 minutes until smooth and stretchy, ensuring gluten is well-formed.

Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it rise in a warm place for about 1 to 2 hours until doubled in size.

After rising, divide the dough into three equal pieces and roll each piece into logs.

Braid the three logs together tightly, pinching the ends together to secure them.

Place the braided loaf on a parchment-lined baking sheet, cover with a tea towel, and let it rest for about another hour until doubled in size again.

Preheat the oven to 350°F (175°C).

Bake the bread for 20 to 25 minutes until golden brown and fluffy.

Brush the top of the bread with butter immediately after removing it from the oven to keep it soft.

Let the bread cool for at least 15 to 20 minutes before slicing to avoid a gummy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens