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Chelsea Loaf

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Chelsea Loaf
Votes: 0
Rating: 0
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Course Bread
Cuisine English
Servings
Ingredients
For the hot glaze:
For the syrup:
For the dough:
Course Bread
Cuisine English
Servings
Ingredients
For the hot glaze:
For the syrup:
For the dough:
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Procedure:
  1. Dissolve yeast in lukewarm milk
  1. Let stand for a few minutes
  2. In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
  3. Add in flour and salt. Knead the dough until it is well combined.
  4. By hand, turn the dough out on a working surface and knead until smooth for about 5 minutes. Transfer the dough in an oiled bowl, cover with plastic wrap and let rise.
  5. Once it is doubled in size, turn out the dough and roll to at least 1/2 inch thick, spread the soft unsalted butter and sprinkle the rest of the filling ingredients evenly.
  6. Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
  7. Bake for 45 minutes.
  8. While the loaf is still warm, brush with the hot glaze. Serve.

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