Country Poppyseed Plait Recipe

275 g/10 oz/2 cups plain (all-purpose) flour
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp salt
10 ml/2 tsp easy-blend dried yeast

175 ml/6 fl oz milk
25g/1 oz/2 tbsp butter or margarine

1 egg
A little milk or egg white for glazing

30 ml/2 tbsp poppy seeds

Method:

Mix together the flour, sugar, salt and yeast. Warm the milk with the butter or margarine, then mix into the flour with the egg and knead to a stiff dough. Knead until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.

Knead again and shape into three sausage shapes about 20 cm/8 in long. Moisten one end of each strip and press them together, then plait the strips together, moisten and seal the ends. Place on a greased baking (cookie) sheet, cover with oiled clingfilm and leave to rise for about 40 minutes until doubled in size.

Brush with milk or egg white and sprinkle with poppy seeds. Bake in a preheated oven at 190°C/375°F/gas mark 5 for about 45 minutes until golden brown.