Braided Peasant Loaf

adapted from Ethel Scheer 
 

In the original recipe, Ethel Scheer has you cook the bread on a cookie sheet, but ever since I made the brioche loaf, I like to bake my braided bread in loaf pans. If that doesn't float your boat, go the traditional route with a little cornmeal on your cookie sheet. She also brushed the bread with an egg white wash, which I've never been crazy about, so I skip it. It makes a crunchy on the outside-airy on the inside loaf! :) It's awesome fresh out of the oven!

One of the things that I thought was crazy about this bread is that it has this wild push-down method during the rising that just doesn't seem like something "peasants" would have time to do. It's not a big deal and definitely intriguing.

3½ cup bread flour

1 tsp salt

4½ tsp yeast

1 tbsp sugar

1½ cup hot water (120°-130°)

2 tbsp vegetable shortening

1. In a mixing bowl measure 2 cups flour and sprinkle in the salt, yeast, and sugar.
2. Pour in the hot water and add the shortening.
3. Beat the mixture with a wooden spoon for 2 minutes to make a smooth batter.
4. Measure in additional flour, ½ cup at a time, stirring it into the wet batter.
5. When the dough has formed a mass, work it with the hands, with sprinkles of flour to control the stickiness, until it can be lifted from the bowl and placed on a floured work surface.
6. Knead the dough for 10 minutes. By hand, use a strong push-turn-fold motion, occasionally lifting up the dough and crashing it down, until the dough is smooth, elastic, and feels alive under your hands. Note: This bread calls for an unusual treatment of the dough for it to be pushed down into the bowl every 10 minutes for 1 hour. 
7. Place the dough in a greased bowl, cover, and put aside at room temperature.
8. Set a timer for 10 minutes. When the bell rings, punch down the dough with your fingertips; turn it over. Cover. Repeat for the rest of the hour.
9. After the last push-down, cover the bowl and leave to rise until double in bulk, about 30 minutes.
10. Punch down the dough and turn onto the floured work surface. Divide the dough in half with a knife or dough blade cut one half into 3 equal parts.
11. To braid, roll each of the 3 small pieces into a strand about 16" long.
12. Lay them side by side and braid loosely, beginning in the middle; turn the dough around and finish the braid.
13. Repeat for the second dough half.
14. Place the braided dough in a loaf pan, cover, and allow to double in bulk, about 30 minutes.
15. Preheat the oven to 400° about 20 minutes before baking.
16. Place in the oven to bake until a light golden brown and crisp, about 35 to 40 minutes.
17. Remove from the oven and allow to cool for a few minutes before placing on a baking rack to cool.