Plaited Harvest Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb plain flour
  • ½ teaspoon Salt
  • ¼ pint milk
  • 2oz butter
  • 1 egg, beaten
  • 1oz fresh yeast
  • 1oz caster sugar
  • 1 tablespoon currants
  • pinch of grated nutmeg
  • 2 teaspoons grated lemon rind


    Put the flour and salt in a warm bowl. Warm the milk to blood heat, stir in the butter and continue stirring until it melts. Cool, then mix in the egg. Mix the yeast with a little of the sugar, and mix well. Add the remaining sugar to the flour and salt. When the yeast mixture froths, add it to the milk, mix in and stir both into the flour. Leave in a warm place to rise. When double the original size, cut into three pieces. Form each piece into three strips, and plait them. Damp the ends with milk to secure them. Place on a lightly-greased baking sheet, and allow to prove for 10–15 minutes. Bake at 425°F, 220°C, gas mark 7 for fifteen minutes or until golden-brown.