Milk Bread Plait
LOAVES	%	1	2	3	4	5	6	7	8	9	10	11	12
WHITE SPELT OR STRONG WHITE	100	500	1000	1500	2000	2500	3000	3500	4000	4500	5000	5500	6000
DOVE'S QUICK YEAST 1%	1	5	10	15	20	25	30	35	40	45	50	55	60
NATURAL SEA SALT 1.5% (½ TSP)	1.5	7.5	15	22.5	30	37.5	45	52.5	60	67.5	75	82.5	90
MILK	60	300	600	900	1200	1500	1800	2100	2400	2700	3000	3300	3600
BUTTER/OLIVE OIL	10	50	100	150	200	250	300	350	400	450	500	550	600
EGG WHITE (less with more)		1	2	3	4	5	6	7	8	9	10	11	12
POPPY SEEDS (5ML OR 1 TSP)	1	5	10	15	20	25	30	35	40	45	50	55	60
TOTAL WEIGHT EXCL EGG WHITES		868	1735	2603	3470	4338	5205	6073	6940	7808	8675	9543	10410
1. Put the milk and butter in a saucepan and gently warm together.
2. In a large bowl mix together the flour, salt and quick yeast.
3. Add the milk mixing to form a smooth pliable dough.
4. Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).
5. Turn dough out onto a floured surface and knead the dough firmly.
6. Cut the dough into three pieces rolling each until at least 30cm/12” long.
7. Lay the pieces parallel pinching them together at one end.
8. To plait: lift one side of the dough over the middle, then lift other side of dough over the one you have just moved into the middle.
9. Continue plaiting the dough and pinch the dough together to finish.
10. Transfer the plait to an oiled baking tray.
11. Brush the dough with egg white and sprinkle the poppy seeds on top.
12. Leave the dough to rise for about 40 minutes in a warm place.
13. Bake in a preheated oven 30/35 minutes.
http://www.dovesfarm.co.uk/recipes/milk-bread-plait/