Ingredients 200 grams bread flour 4 grams yeast, active dry 20 grams sugar 100 milliliters water 1/2 teaspoon salt To Taste 1 whole egg divided, beaten 20 grams butter Melted
Directions: This recipe will have enough dough to make 2 mat breads.
In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and combine. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes longer.
Now take the ball and roll out with a rolling pin until you get a large square that is about 1/8-inch thick.
Cut the dough into strips 2 1/2 inch width. Split the dough strips into two piles so you know how many to use for each loaf.
Weave your lattice design on a greased and floured baking tray. You are shooting for a mat size of 8 x 8 inches. Trim any excess dough. See picture. To Make Mat Shaped Bread Place the last four 1/2 inch width long strips around the edge of the dough mat. Place the mat dough in a draft free place and allow to rise for 35 minutes.
Next brush the remaining beaten egg over the mats.
Bake at 200 C for 20 minutes or until golden brown. I've done in the photo above.
Serve with butter, jam or your favourite.
To Make Bread Basket Weave your lattice design on a piece of oiled parchment paper.
Lightly grease the top of the 7 inch diameter metal bowl (use butter or cooking spray). Now transfer the paper with the latticed dough into the metal bowl. Trim any excess dough.
Place the remaining 1/2 inch width long strips around the edge (rim) of the dough basket.
Now place bowl on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the basket.
Bake at 200C for 20 minutes. Check after 15 minutes – if basket is browning too quickly cover with foil.
When basket is completely golden brown remove from oven. After cooled, remove bread basket from the bowl.
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