Guyanese Plait Bread

Ingredients

• 1 packet rapid rise or active dry yeast (about 2 1/2 tsp) (Yeast Starter)
• 1/4 cup warm water (Yeast Starter)
• 1 tsp granulated or brown sugar (Yeast Starter)
• 4 cups (480g) all-purpose flour, plus more for kneading (Dough)
• 1/2 tsp salt (Dough)
• 1/3 cup (65g) white or light brown sugar (Dough)
• 1/4 cup melted unsalted butter, olive oil, coconut oil, or vegetable oil (Dough)
• 1 cup + 2 tbsp (9 oz) warm milk or water (Dough)
• 2 tsp melted butter, to brush on top after baking (Dough)

Steps

1. Place yeast and 1 tsp sugar in a small bowl. Add warm water, stir, and allow to bloom for 6-8 minutes until foamy.
2. In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center. Pour in melted butter, yeast mixture, and warm milk all at once. Stir to make a sticky dough. Knead by hand 4-5 minutes, or use a stand mixer with dough hook on low for 4-5 minutes. Turn out onto a floured surface and knead into a smooth ball.
3. First Proof: Transfer dough to a well-oiled bowl. Rub a little oil on top, cover tightly with plastic wrap, and let rise on the counter or in a turned-off oven for 45 minutes to 1 hour, until doubled in size.
4. First Proof: Gently deflate by poking with your fingers. Knead again on a floured surface until all air pockets are gone, about 4-5 minutes.
5. Braid the Dough: Divide dough into three equal pieces (weigh on a scale for even braids). Roll each piece into a log, leaving the middle slightly wider. Braid the three strands and gently place on a parchment-lined baking sheet.
6. Second Proof: Set aside in a cool oven or on the counter. Optionally place a bowl of warm water nearby for humidity. Proof 15-20 minutes. Meanwhile, preheat oven to 350°F.
7. Second Proof: When the bread feels airy and springs back when gently poked, it is ready to bake.
8. Bake: Bake on the middle rack for 25-26 minutes until golden brown.
9. Bake: Immediately brush with melted butter. Cover with a kitchen towel or plastic wrap for a few minutes to keep the crust soft. Cool completely before slicing.