Preparation time: approx. 40 minutes
Rising time: approx. 2 hours
Baking time: approx. 40 minutes
Makes 1 loaf of approx. 1.5 kg or 2 loaves of approx. 750 g
Divide dough in half, shape each half into a roll approx. 70 cm long, thinning slightly towards the ends. Lay one roll crosswise over the other on the work surface, plait (see photos). Transfer plait to a baking sheet lined with baking parchment, brush with cream, leave to rise for approx. 30 minutes, glaze with egg-cream mixture.
Approx. 40 minutes on the bottom shelf of oven preheated to 200 °C. Remove, cool on wire rack.
Keeping time: yeast bread is best eaten fresh.
Per 100 g: 10 g fat, 10 g protein, 49 g carbohydrate, 1387 kJ (332 kcal)