Two secret ingredients results in the best Guyanese Plait Bread. This bread is without a doubt better than the original bread I grew up eating as a young child. Specifically, it’s better because of the use of milk powder and fresh compressed yeast. Additionally, the texture of the bread is enhanced because gluten development is critical. Growing up, many people hand kneaded the bread until a dough is formed. However, the dough was never necessarily fully developed to the best gluten development. Quite frankly, it wasn’t smooth and elastic which is an important step in bread making.
In a nutshell, without going into a long rant about gluten development, the gluten formation in creating the best Guyanese plait bread matters. Why? Gluten development translates the structure of the bread. Meaning it holds the shape better. Additionally, the gluten development enables the stretchy chewy softness. Therefore when coupled with the milk powder the final result is a soft chewy texture.
Further, since my culinary training, this plait bread has been tested and it’s now perfect to my liking for sharing with all of you. Don’t get me wrong, I think the original bread is good. However this NEW version is next level delicious, soft, fluffy and chewy with better flavor.
What changes impacted this version of plait bread and is there flexibility in the ingredients used?
The three most important changes that resulted in this version of the bread being the best Guyanese plait bread includes, the use of milk powder, fresh yeast and gluten development. First, let’s talk about the milk powder. The role of milk powder is to improve flavor and texture. While the milk powder in itself does not produce enough sweetness on its own, more sugar than usual can be added. The milk powder also gives the bread better height. During the fermentation and baking process the milk powder enables the bread to become loftier and the color of the finished bread is better.
In terms of substitution, whole milk may be substituted with a similar effect. But the bread will be a bit more dense and not as fluffy. Notably, when substituting whole milk for milk powder, the water becomes obsolete. The amount of milk may need to be adjusted slightly. Further, the original plait bread Mom used to make used only water.
The second change in making this bread is all about the yeast. Most home bakers, use active dry yeast. When using this type of yeast an additional step is necessary. That means adding an extra five to ten minutes to bloom the yeast to activate the bacteria – see notes at the end of recipe about how to bloom active dry yeast. Compared to active dry yeast, instant yeast is added directly to the remaining ingredients. Hence, this saves time.
Pros and Cons about Fresh Compressed Yeast?
Similar to instant yeast, fresh yeast is added directly to the remaining ingredients. Fresh yeast also referred to compressed or cake yeast is the ultimate yeast to use when making bread. Fresh yeast is not only sweeter, but it enriches the flavor of the bread. The only caveat about fresh yeast, or downside, is the short shelf life. It lasts two to no more than three weeks. Whenever using fresh yeast, that means I’m making bread for the next one to two weeks to use it up. And many of the breads can be frozen to keep it fresh. Then simply defrost in the fridge and reheat in preheated oven for eight to ten minutes. Use the same oven temperature at which the bread was originally baked.
What is the best method to knead the dough for this Guyanese Plait Bread ?
Growing up, need I say, the majority of people kneaded bread by hand. That is, because either electric mixers weren’t accessible or affordable. So by all means, if you prefer to use the labor intensive method of hand kneading the dough that would be alright with me. Hand kneading, however, means that you’ll likely skimp on fully developing the gluten by shortening the kneading time due to tiredness. Alternatively, the kitchen aid mixer with a dough hook attachment is my preferred tool. When using a kitchen aid mixer, my tip is to place it on a damp kitchen towel to prevent it from sliding off the counter top.
Besides making the best Guyanese plait bread, these tennis rolls are also super delicious. Get the recipe here: Guyanese Tennis Rolls. If you love these recipes, you may also want to try some of our other delicious breads. Click here for more bread recipes: Bread recipes.
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Best Guyanese Plait Bread
Equipment
- 1 5-quart kitchen aid mixer with dough hook attachment
Ingredients
- 550 grams all purpose flour
- 65 grams granulated sugar
- 1/2 teaspoon kosher salt
- 15 grams milk powder
- 30 grams fresh yeast May substitute with 12 grams instant yeast or 12 grams active yeast (see notes)
- 85 grams butter room temperature
- 310 grams water 105F – 110F Degrees
- oil for greasing the bowl
- 1 egg plus 1 tablespoon water for egg washing the dough Whisk together for a light egg wash.
Instructions
- In a kitchen aid mixing bowl, add the flour, sugar, salt and milk powder. Using a spatula, give it a quick mix to combine.
- Add in the yeast, softened butter and warm water. Using a dough hook attachment, mix on low speed for 2 to 3 minutes until the dough starts to come together.Note: I used speed 1 to 2. This prevents the dry ingredients from splashing all over.Alternatively, the dough can be mixed by hand. That is, if you have the patience to completely knead the dough for up to 20 to 25 minutes.
- Once the dough starts to come together, increase speed to medium. This is speed 5 to 6 on my kitchen aid mixer. Continue mixing until the dough starts to look smooth. The dough will look very soft initially – but do not add any more flour. You'll be tempted but STOP, don't do it.
- Continue mixing for 12 to 15 minutes. The dough will pull away from the sides of the bowl and will look smooth. Test for the gluten development (windowpane test).
- Too complete the test, stop the mixer and grab a piece of the dough, Gently stretch the dough with your two hands. Stretch until a thin layer of light can be seen through the dough without the dough breaking. Once this happens, the dough is ready for the fermentation (proofing) stage.
- Transfer the dough to a lightly greased bowl. The bowl should be large enough to account for the dough doubling in size.
- Cover the bowl tightly with plastic wrap and optionally drape a clean kitchen towel over the bowl. Set aside in a draft free location and allow the dough to double – this takes 45 to 60 minutes depending on your room's temperature.
- Once the dough has doubled in size, transfer to a clean kitchen counter.Note: Do not add any flour to the counter. It's not necessary because the dough will not stick. Plus adding flour will interfere with the final shaping of the dough.
- Divide the dough into three equal portions, eyeball the portions. Using the palm of your hand, Degas each portion by patting it to get any air bubbles out. Then pre-shape each portion into a log. To form the log, fold the two horizontal (longest) sides into the center of the dough. Use fingertips to gently push down into the center to lightly seal. Cover the logs with a kitchen towel and let it rest for 15 minutes.Note: resting the logs will allow it to become more pliable and easier to make the final shape.
- Complete the final shape. Shape each piece of the dough logs into a 12 to 14 inch long strand. To do this, press each piece of dough log gently, and reshape the log. Then using the palms of your hand, gently place onto of the log and roll back and forth to stretch into the 12 to 14 inch strand.Note: Be sure to keep the seam side down, as best as possible, while sharing the strand.
- Once all the strands have been shaped, place them side by side with the length of the strands towards you.
- Connect the three ends of the strands furthest away from you. Then bring either the left or right stand over the middle strand. Now bring the other side of the outer strand over the middle. Continue alternating the process until the strands are fully braided. Press the ends to seal and tuck under the bread for a more uniform cleaner look.Note: This process is like braiding hair. And I'm right handed so I start with the outer right strand, folding it over the center strand the do the same with the outer left strand and continue this process until the strands are fully braided.
- Carefully lift the braided bread onto a 1/2 sheet pan lined with parchment paper. Cover loosely with a clean kitchen towel and rest for 25 to 30 minutes until almost double in size.
In the meantime preheat oven 350F/177C degrees
- Once the bread has doubled in size, brush the top and sides with egg wash.
- Transfer the sheet pan with the bread into the preheated oven. Bake 25 to 30 minutes until golden and cooked.Note:Rotate the sheet pan if necessary, half way through the baking so that the bread browns evenly.
- Remove the sheet pan with the bread from the oven. Carefully tap the dough to check for doneness. Should sound hollow. Transfer the bread to a wire rack and allow to cool completely. Enjoy.
Video
Notes
Nutrition
It looks so pretty 😋
Thanks a lot.