Mostly I followed Paul Hollywood’s recipe. I wanted a larger wreath so I extended each strand by a few inches. I plan to add some Easter eggs to the center for our brunch next Sunday. Hopefully there is room enough for an egg for each kids in attendance.

Paul Hollywood’s Seven-Strand Plaited Wreath

INGREDIENTS
• 500g bread flour
• 7g fast-action dried yeast
• 10g fine salt
• 340ml of water
• 1½ tbsp olive oil, plus extra for greasing
• 1 egg, lightly beaten with a pinch of salt

METHOD

1. Make the dough. Place the flour in a large mixing bowl. Add the yeast and salt, and stir to mix.
2. Pour three-quarters (225ml) of the water into the flour mixture. Add the olive oil and mix by hand until combined, then mix in the rest of the water to form a dough.
3. Turn out the dough onto a lightly floured work surface and knead by hand for about 10 minutes, until the dough looks silky and stretchy. Place the dough in a lightly oiled mixing bowl. Cover with a tea towel and leave to rise for about 45 minutes, until doubled in size.
4. Turn out the dough onto a lightly floured work surface again and knead it to knock it back. Shape the dough into a ball. It should weigh ~930 g. Divide the ball into 7 equal pieces, (~133g each) then roll each piece into a strand about 80cm long.
5. Make the plait. Lay out the strands on a lightly floured work surface like an octopus, with the legs fanned out from a central, top point, stretching towards you. Stick all the ends at the central point to the work surface with your thumb. Take the outside strand on the right and cross it over 3 strands towards the middle while gently stretching it, then take the outside strand on the left and cross it over 3 strands towards the middle. Stretching the strands makes a slightly tighter braid.
6. Repeat this process, always taking the outside strand (first on the right and then on the left) and crossing it over 3 strands into the middle until you have plaited all of the strands.
7. Shape the plait. Trim each end of the plait to neaten, then form the plait into a wreath, pinching the ends together to join them and tucking the join underneath to give a neat finish. Trim enough off so the join is about the same diameter as the rest of the plait. Optionally put a small oven safe bowl in the center of the wreath to maintain the size and shape. As a treat roll the end trimmings into a ball and bake on the same sheet as the wreath. Don’t forget to egg wash it.
8. Place on the parchment paper lined baking tray, then into a proving bag and leave the shaped loaf to prove for 45 minutes, until almost doubled in size.
9. Heat the oven to 425°F. Brush the top of the loaf with the beaten egg and bake for 25 minutes, until golden brown, and the loaf sounds hollow when tapped underneath.