Almond plaits

This is really delightful bread liberally enhanced with blanched almonds-yum. If you don't want to make braids just divide into 8-10 and make indivual rolls. Lovely dinner party idea. I have adapted the original recipe from James Morton's Brilliant Bread. His narrative on this loaf made me laugh when he suggests 'shoogling' it a bit- I imagine non-scots reaching for Google LOL. For the record, he wants you to shake the braids a bit to spread on tray.

almond plaits

  • Servings: 10
  • Difficulty: easy
  • Print


360g water

1 sachet (7g) fast action yeast

500g strong white bread flour

10g salt

40g rapeseed oil

150g whole blanched almonds

How to..

Bring water to tepid 37° in TM bowl adding yeast in last few seconds

Add flour, salt, oil and almonds

Mix on reverse blade, avoid breaking up almonds, until just pulled together.

Leave to rest in bowl for 30 minutes

Now mix on dough setting for 3 minutes

Set aside, either in TM bowl, or in another bowl, for an hour and a half. I let rest overnight in the fridge. This is a great habit to get into if you have time to finish the process in the morning.

Once doubled in size, tip out onto floured surface and divide into four.

Roll into four long baguette shapes, about 60cm. They will fight you by continuing to spring back so re roll until you get them thin and long.

Braid each one in turn and place on parchment on a baking sheet.

Set aside to rise again – about an hour.

Bake in 220°C/450°F oven for 25-30 minutes. I baked in roasting aga for 30 minutes.



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