Flower Bread

by Stella Dias
(Sri Lanka)

* 150 grams Flour
* 6 grams Sugar
* 3 grams Yeast
* 3 grams Salt
* 85 milliliters Water
* 1 whole Egg, Beaten, Divided In Half
* 6 grams Butter, Melted

Preparation Instructions

In mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.

Add water and 1/2 of the beaten egg and mix on low speed for one minute.

Add in the butter and knead until dough is smooth and elastic, about 10-15 minutes at medium speed.

Cover dough with towel and let it rise in a warm place until volume doubles in size (about 35 minutes).

Take the dough out of the bowl and roll it into a large rectangle 7×7 inch and 1/4 inch thick in size, using a rolling pin. You may need some more flour for dusting.

Using a very sharp knife, cut dough into 1/2 inch thick strips.

Now take 6 strips (hold the strips in a bunch) and twist both ends in the opposite direction. After that tuck one end under the other end and place on a greased baking tray (see photo for finished product and the shape you are aiming for).

Now cover the flower bread with a tea towel and allow to relax about 30 minutes. After 30 minutes beat the remaining 1/2 egg and brush over the bread.

Bake at 200C degrees for 20 minutes.

Serve with jam or butter.