The phrase
"braided loaf" refers to bread that is made by intertwining and weaving together strands of dough, resulting in a decorative and visually appealing loaf.
Full definition
Place
braided loaves on flat pans lined with parchment paper, cover with plastic wrap or a towel and place in a warm spot for 40 - 60 minutes, until the loaves have approximately doubled in size.
Begin to
braid the loaf from left to right, tucking in dollops of the fig jam, the figs and prosciutto as you go, continuing down to the end of the braid.
Cross and lay the bones on top of
the braided loaf.
Lift
the braided loaf onto a parchment covered baking sheet, cover with a damp cloth then leave to rise for about 1 1/2 to 2 hours, or until doubled in size.
Either way, whether in
a braided loaf or a wreath, I'd eat it - love pumpkin and love bread.
I made
the braided loaf in a stoneware bread pan because I knew my hubby would probably want part of it for sandwiches.
The braided loaf will require less time than the round loaf.
I made
the braided loaf in a metal bread pan.
Set the cookie sheets in a warm spot, cover
the braided loaves with a damp cloth, and allow to rise for 30 to 40 minutes.
Braiding the loaves and sprinkling them with sliced almonds and lump sugar gave them a bakery - worthy look that took J. back to his childhood and both of us to that weekend in Helsinki.
And, it's beautiful to look at since
you braid the loaf.