Tangerine Tarragon Braided Loaf

This loaf holds a place in my heart. Created with my gorgeous friend Aimee Twigger, you can taste the love that goes into its creation. A nod to my love of winter citrus, the tangerine zest is so much sweeter and more fragrant than a regular orange, combined with the anise notes of tarragon, it’s the perfect vessel for lashings of homemade winter marmalade….

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braided loaf, easter bread, bread recipes, sweet bread, easy loaf, challah loaf, bread, easy bread

Yield: 10

Author: Suze Morrison

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Tangerine & Tarragon Braided Loaf

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

This loaf holds a place in my heart. Created with my gorgeous friend Aimee Twigger, you can taste the love that goes into its creation. A nod to my love of winter citrus, the tangerine zest is so much sweeter and more fragrant than a regular orange, combined with the anise notes of tarragon, it’s the perfect vessel for lashings of homemade winter marmalade….

Ingredients

• 120ml Whole Milk, warmed to body temperature.
• 50g Caster Sugar
• 550g Bread Flour
• 7g Active Dry Yeast
• 1tsp Fine Salt
• 3 Tangerines, zest
• 2 Large Free-Range eggs, plus extra to decorate (dye the raw eggs if desired)
• 50g Unsalted Butter, soft
• 1-2tsp mixed with 1 egg yolk
• 1 Bunch Tarragon to braid
• Sugar Nibs to decorate, optional.

Instructions

1. Mix the milk with the sugar until no crystals remain then stir in the yeast, set aside for 5-10 minutes, it should begin to foam. Meanwhile, whisk the flour, tangerine zest, and the salt until homogenous.
2. In a jug, beat the eggs until smooth, then stir in the foamy yeast mixture. Make a well in the dry ingredients and pour in the wet ingredients and bring together with a wooden spoon to form a shaggy dough.
3. Either in a stand mixer or using your hands, knead the dough for 3-4 minutes, or until it comes together, add the butter a little at a time, making sure each is incorporated before adding more, continue to knead for 5-7 minutes or until smooth and elastic. Place in a lightly oiled bowl, covered with a damp towel and allow to prove until doubled in size, how long will depend on the temperature of your room.
4. Knock back the dough on a lightly floured surface and divide into four equal pieces. Roll each piece into a long rope (about 80cm long) and braid them together as if making a challah.
5. Place onto a baking sheet lined with non-stick paper. Tuck the tarragon into the braid, cover and allow to prove until almost doubled. Brush with 1 egg beaten with 1-2tsp milk, sprinkle with sugar nibs if using.
6. Meanwhile preheat oven 170C. Bake the bread on the middle shelf for 25-30 minutes or until risen and golden. Cool for 10 minutes before transferring to a wire rack to cool completely.

https://gourmetglow.co.uk/recipes/tangerine-tarragon-loaf

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