V ~ Vegan Braided Bread

Event: Blogging Marathon #32
Theme: Baking Recipe #5

Priya keeps posting such versatile recipes that one couldn't stop from bookmarking them. When I thought of baking something for the letter V, I honestly didn't have to think twice before checking my list of "recipes to try" from her blog. An added incentive was that I was planning to bake a braided bread from a long time. Leaving apart the rising and baking periods, the bread can be made in a short time. The braiding part is easy once you get a hang of it. Instead of one big one, I baked 4 mini braided loaves.

Ingredients: 
3 cups bread flour / all purpose flour ( I used both flours)
2 Tbsp sesame seeds
1 Tbsp cumin seeds
1 Tbsp dried herb or 2 Tbsp fresh herb of your choice
1 tsp salt
1/2 tsp sugar
1 Tbsp active dry yeast
1 cup luke warm water (I have to add 3 Tbsp more.)
1/4 cup olive oil 

Method:
1. Place sugar, salt, yeast in a bowl and add luke warm water. Let it sit in a warm place for about 5 minutes. The yeast solution would have turned foamy by that time. 

2. Meanwhile, mix together the flour, cumin, sesame seeds and the herbs you are using in a mixing bowl.
3. Add the yeast solution and the oil to the flour bowl. Combine everything and work with it to form a stiff dough. 

4. Place the dough in a well greased bowl, cover and let it sit in a warm place for 2 hours. The volume of the dough would increase by the time.

5. Punch the dough and divide it into 3 portions. Roll and shape them into balls. Further roll each ball into a strand / rope. 
Instead of one big braided bread, I was planning to make 4 mini ones. And so I divided the dough into 12 portions and proceeded with the recipe. 

6. Braid the strands together and seal at the ends. In the meantime, preheat the oven to 350 deg F and keep a greased baking tray ready. 

7. Place the braided loaf / loaves on the greased baking sheet. Brush it with some oil / milk if not looking for a vegan version.

8. Bake them for 25-30 minutes until the crust turns brown. Let them cool for few minutes before serving.

My experience:
* The bread didn't turn brown even after baking much longer than the time mentioned and the bread started to go on to the harder side. I then increased the temperature to 375 deg F and then it browned in very short time.
* My oven is relatively new and am wondering whether the bread needs to be baked at 375 deg F. I have to check with Priya about this. Or I think the bread initially can be baked at 375 deg F and later reduced to 350 deg F.

Logo courtesy : Preeti

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