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Plaited loaf

Recipe from: 6/9/1994 12:00:00 AM
Ingredients 14
Servings 0


  • 560
    all purpose flour
  • 10
    instant yeast
  • 5
  • 75
    butter or fat
  • 5
    grape vinegar
  • 350
    lukewarm water (more or less)
  • 75
  • 200
    thin slices ham or smoked beef
  • 410
    sauerkraut, well drained
  • 150
    Gruyère or Cheddar cheese, thinly sliced
  • 1
    egg yolk, whisked
  • caraway seed


45 min
Combine the flour, instant yeast and salt in a mixing bowl. Rub in the butter with your fingertips until well blended and add the vinegar. (Or knead in the butter after adding the lukewarm water and kneading the dough.) Mix and add enough lukewarm water to form a stiff dough. Mix well and knead for at least 10 minutes or until the dough is smooth and elastic and no longer clings to your hands. Cover and leave in a warm place for 10 minutes. Punch down the dough and roll out into a 350 x 300 mm rectangle. Place on a greased baking sheet about the same size. Spread the centre third of the dough with the mayonnaise and arrange the slices of smoked beef or ham on top. Sprinkle with sauerkraut and cheese. Cut the dough on either side of the filling into 25 mm horizontal strips, but do not cut the strips from the centre section. Starting at one end, fold a strip of dough over the filling. Lift the opposite strip and place over the strip oil the filling. Repeat with the remaining strips by folding a strip over the filling and then covering it with the opposite strip. Brush with whisked egg yolk and sprinkle with a little caraway seed. Leave to rise in a warm place until doubled in bulk. Bake in a preheated oven at 190ºC (375ºF) for 45 minutes or until golden brown and baked through. Makes a large loaf.

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