cheltonian recipes


fromthe furthest edge towards you as tightly as you can. Once you have rolledthedough fully into a tube, pinch the seamclosedwith your fingertips. Gently roll the tubeback andforthover thework surface until it spreads lengthwise to about 20 inches/50cmlong. Coverwith cling filmandset asidewhile you repeat with the remainingdough andpesto. 9. Line upthe rolledtubes on the preparedpieceofparchmentpaper. Use a large sharpknife tomake a lengthways slash in each roll, cutting a deepslit halfwaydown thedepth of the tube. Be careful not to cut all the way through. 10. Roughlymeasure the centrepoint of the tubes. Working towards you fromthe centre,plait the tubes


togetherby crossingone of the outer tubes gentlyover themiddle one. Then cross the otherouter tube up andover the newmiddle one exactly as if youwerebraiding hair. Repeat, working yourwaydown to the endso that half the tube isbraided. Then turn theparchment aroundandplait the other side fromthe centre to the end. Carefully join upthe ends so that theplaiteddough forms a ring shape, thenpinch firmly together to complete the circle. Use the parchmentpaper thedough is resting on to transfer thewhole thing to your linedbacking tray. 11.Make four equally spaceddents for the eggs inbetween the stripsof the plait. Gentlyposition the eggs oneby one. Press themdown carefully to


avoidbreaking them. Lightlyoil a pieceof cling filmthen use this to cover thebread. Allowtoprove for around30minutes. 12.Uncover theplaitedloaf andbrush wellwith the remainder of the egg wash. Place in the centreof the oven andbake for 10minutes, then reduce the oven temperature to 180°Cand bake for an additional45minutesor until thebreadis awarmbrown colour. If you rapthebreadgentlyon thebottom, it shouldsoundquite hollow. 13. Remove fromthe oven andallow to cool for 10minutes on thebaking tray. Then transfer to a cooling rack andallowto comedown to room temperaturebefore serving. Serve on aplatter andslice at the table. >>>


THECHELTONIAN MARCH/ APRIL 2019 29


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