Guyanese Plait Bread is a traditional Guyanese recipe for the classic soft plaited bread that can be flavoured with aniseed and which is traditionally served on Christmas morning. The full recipe is presented here and I hope you enjoy this classic Guyanese version of: Guyanese Plait Bread.
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Guyanese plait bread is a soft, fluffy braided white bread. It is traditionally enjoyed on Christmas morning with pepperpot or garlic pork but you can make it anytime you like!
Ingredients:
200ml warm water (~45°C)
50g brown sugar
1 tbsp active dry yeast
425g plain (all purpose) flour (plus more for dusting)
1/4 tsp salt
50g butter at room temperature (plus 1 tbsp for basting after baking)
Method:
Mix together the warm water and sugar in a small bowl until the sugar has dissolved. Sprinkle over the yeast and stir until melted. Cover with a tea towel and set aside in a warm place for about 10 minutes until frothy.
Sift together the flour and salt into a bowl. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs. form a well in the centre of the flour mix then pour in the yeast mixture. Using a whisk mix together to slowly form a batter of pancake-like consistency near the well. Then use your hands or a rubber spatula to pull the rest of the flour into the mixture to form a soft ball of dough.
Turn this dough out onto a floured work surface and knead for 5 minutes until the dough is smooth and elastic (it should bounce back when you poke it with your finger).
Shape the dough into a ball then place in a greased bowl, turning the dough to coat. Cover with a damp tea towel and set aside in a warm spot for 45-60 minutes until doubled in volume.
When the dough has doubled in volume, knock it back and knead once more. shaping into a smooth ball. Now, if you are going to add the traditional topper to the bread cut a 5cm piece of dough off the main ball and set aside.
Divide the remaining dough into three equal portions then roll each one into a long rope about 30-38cm long. Starting at the centre, braid the three dough pieces together. Once you reach an end, pinch the three dough strips together then tuck the end under the bottom of the braid. Repeat this process on both ends of the loaf.
If using the topper, roll the 5cm piece of dough that was set aside earlier into a long strip, place the strip on top of the braided loaf tucking the ends under the loaf, then place the loaf on a greased baking tray. Cover loosely and set aside to rise for at least an hour at room temperature.
When ready to bake Preheat oven to 170°C. Place the bread in the centre of your pre-heated oven and bake for 25 minutes or until it is golden brown (the base should also sound hollow when rapped with your knuckles). Remove from the oven and brush with 1 tablespoon of butter, move to a cooling rack and cover with a clean kitchen towel.
To make Guyanese aniseed bread 1 tsp of anise seeds, blend with 200ml of boiling water and allow to infuse until the water cools down (about 45°C). Then follow the steps for making plait bread dough, using this water to blend with the yeast.
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