Recipe: Braided bread for Easter

Kalmeijer helps bakers create distinctive seasonal specialties. Thanks to the Small-bread line, this luxurious braided bread is easy to produce and a real eye‑catcher for the Easter breakfast.

Machines: Kneader (Diosna) · Small-bread machine (KKM) · Oven (MIWE)

Ingredients – Dough

• 100% flour – 10,000 g (Edelweiss Meneba)
• 6% yeast – 600 g
• 2% salt – 200 g
• 15% bread improver – 1,500 g (Ireks)
• 5% bread cream – 500 g (Zeelandia)
• 56% water – 5,600 g

Optionally add cinnamon or vanilla powder.

Method

• Knead the dough for 5 minutes on first speed, then 6.5 minutes on second speed.
• Allow the dough to rest on the bench for 10 minutes (dough temperature approx. 26 °C).
• Process the dough with the KKM into balls of 55 grams.
• Roll the dough balls into strands, depending on the type of braid.
• Braid the strands and brush with egg.
• Give a final proof of 80 minutes.

Machine Settings

• Roller distance: 4
• Weight setting: 55
• Chamber height: 7
• Rounding time: 0.8
• Run‑on time: 2.0
• Cup size Ø: 140

Baking

• Baking time: 7 minutes
• Oven temperature: Top heat: 270 °C, decreasing to 260 °C Bottom heat: 260 °C, decreasing to 250 °C
• Without steam

With Kalmeijer solutions, you produce seasonal specialties efficiently: consistent in quality, rich in flavour, and attractively presented.