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Prep Time 30 minutes
Cook Time 35 minutes
Proofing Time 1 hour 30 minutes

Ingredients

For The Dough

  • 1 Cup 130 g Wheat Flour
  • 1 Cup 130 g Semolina
  • 1/4 Tsp Salt
  • 1/2 Tsp Instant Yeast Or 2/3 Tsp Active Dry Yeast Or 4 g Fresh Yeast
  • 40 g Brown Sugar Or Honey
  • 40 g Butter (Softened)
  • 3/4 Cup Lukewarm Water
  • 1/2 Cup Lukewarm Milk
  • 1/2 Tsp Oil (For Greasing The Bowl)

For The Filling

  • 2 Tbsp Wheat Flour (For Dusting)
  • 4 Tbsp Orange Marmalade
  • 2 Tbsp Blueberries (Dried)
  • 1 tsp Milk (For Milk Wash)

Instructions

For The Dough

  1. Take wheat flour, semolina, salt, brown sugar and instant yeast in a bowl and mix everything.

  2. Take everything on the sides and in between add lukewarm water and milk together.
  3. Mix everything using a wooden spoon or with your hands. Cover it and keep it aside for 15 minutes.
  4. After minutes, add butter and start kneading. Because of the resting time given to it, the dough will be manageable, that is less sticky though very rough only. Knead it for 10 to 15 minutes by stretching and folding method till the dough becomes smooth and shiny. You need to be patient at this time and just keep on kneading. Soon, the dough will be smooth.
  5. Take a bowl, grease it with oil. Put the dough in the greased bowl, flip it so that gets greased from all sides.
  6. Cover it with cling film or lid or just a plate.
  7. Keep the bowl in a warm place, better inside the Otg or Microwave oven. Do not switch on these appliances.
  8. Let the dough rise for an hour or so. Keep an eye on the dough 45 minutes onwards. Whenever it gets double its ready to be knocked down. Time varies according to weather, the quantity of yeast used, warmth in the kitchen etc., so, don’t go by the clock but by the size of the dough. It should get double.

For the Bread

  1. Punch the dough to release the gases accumulated therein.
  2. Make a log and cut it into 2 parts. Do not tear the dough as it may destroy the gluten developed in the dough.
  3. Take one part of the dough. Keep the other part in the bowl and cover it.
  4. Sprinkle flour on your work surface. Put the dough and spread it into a rectangle. Try to keep the width of the rectangle according to the length of your baking tin so that it fits in easily in it.
  5. Ensure that the rolled dough is moving freely and is not sticking to the work surface. If sticking, then dismantle it, put more flour and then again roll it.
  6. Spread Orange marmalade on the rolled dough.
  7. You may sprinkle blueberries or tutti fruiti also on the marmalade.
  8. Start rolling from the bigger side and form a tight log.
  9. Where the edges meet, from there only, split the log into 2 parts. Keep the starting 1/4 portion intact.
  10. Start braiding with the two parts. Take care that the marmalade portion comes on top every time.
  11. When finished, cut the starting portion also and braid it.
  12. Carefully lift this braided loaf and keep it in the greased baking tin. If slightly longer than the tin then fold it so that it fits in the tin. If slightly short then, no worries, as while proofing it will cover the gap on its own.

  13. Similarly, make the braid with the other portion of the dough.
  14. Place this second braided loaf on the first dough in the baking tin.
  15. Do not worry to press these. Just cover the baking tin with a cloth and leave it for the second rise, which takes about 20 to 25 minutes.
  16. 10 minutes prior to baking, preheat oven to 190 degrees for 10 minutes.
  17. Milk wash the braided bread, thatis, brush milk on the loaf.
  18. Bake for 25 to 30 minutes till you can smell the lovely orange bread and the top gets golden brown.
  19. After taking out of the oven, wait for 5 minutes and then invert it on a wire rack.
  20. Brush little butter on it. Cover with a damp cloth and let it cool down completely.
  21. Once completely cool, cut slices and enjoy.
  22. Serve with love, cold coffee optional.

Recipe Notes

  1. You can make this bread with all-purpose flour too. Adjust the quantity of liquid in that case as refined flour needs much lesser liquid.
  2. Use instant yeast only and that too if you are sure of its quality. If not, then proof it first in the warm water. When the water becomes frothy then only knead the dough with it.
  3. Similarly, if using dry active yeast, then always proof it in lukewarm water. Never add this type of yeast directly to the flour.
  4. You can make this bread in the log shape also if you dont have a bread loaf tin.
  5. I have used a loaf tin of 8'' by 4''
  6. Let the bread cool completely before slicing else it will crumble.
  7. As the top side is braided, you may cut it from the bottom side to get even slices.