Guyanese plait bread is a soft, fluffy loaf of bread that is as beautiful as it is delicious. Serve it during the holidays with pepperpot or indulge as often as you’d like!
Guyanese Plait Bread
This post is dedicated to my late grandmother Inez Glen, from West Ruimveldt Housing Scheme, Georgetown, Guyana. She baked homemade Guyanese plait bread every Saturday and it was the softest, tastiest bread. She passed down her cooking genes to all generations of our family and I am forever grateful that she gave us these traditions!
Although many Guyanese people reserve this plaited braid recipe for Christmas, I make it for my family whenever it is requested. And despite my own gluten-free diet, I often risk it all for a piece of this bread because is that irresistible!
You’ll smell it before you even see it. The mouthwatering aroma of freshly baked bread makes my entire home smell like a bakery when this is in the oven. Get ready for the best plait braid recipe!
Why You’ll Love This Guyanese Plait Bread Recipe
- No Fancy Equipment Needed: Yes, making your dough in a stand mixer with a dough hook makes life a bit easier, but it is not necessary for this plait bread recipe.
- Great for Holidays: Some foods are the marker for special occasions and this is definitely one. There is nothing better to me than freshly baked bread, especially when paired with Pepperpot on Christmas morning. It’s comfort food at its finest!
- So Simple: You don’t need a special occasion to make bread when it is this easy! I’m sure you have the ingredients in your pantry right now. Mix it up and let it rise, you could have plait bread in about 2 hours.
What is Plait Bread?
Plait Bread (Guyanese Style) is a hand-kneaded white bread that is soft and buttery. It is perfect for stews and pairs nicely with Pepperpot!
Ingredients for Plait Bread
In the video below I accidentally added 1/2 cup of butter to my dough for this plait bread instead of 1/4 cup (what I typically use) but it made the bread the softest bread I’ve ever made. No need to use 1/2 cup of butter though 1/4 of butter produces great results and is all you really need.
- Dry active yeast: This is for texture, rise, and flavor.
- Warm water: It should be approximately 110°F.
- Brown sugar: This activates the yeast.
- All-purpose flour: For the structure of the bread, plus more for dusting.
- Salt: We use just a little to taste because too much salt will affect the rise.
- Butter: Room temperature butter is best for this recipe. It is added to the dough but also used to baste the bread once it’s done baking.
See recipe card for quantities.
How to Make Plait Bread
Shaping the dough
Plait bread has a signature three strand weave or plait. Some people top that with a single strand, and some people leave it without. There is no right or wrong way, just depends on how your family did it.
How to Plait Bread with 3 Strands
Braiding the bread takes practice but once you get the hang of it, it’s quite simple.
Start by rolling the dough into three equal strips.
Then cross over right over left. Leaving the top open.
Continue to work your way all the way down.
Then rotate the ends and go right under the left to finish off the braid.
Continue all the way down and tuck the last bit under the loaf.
You can make the loaf with or without the topper strip of dough. That’s simply up to you.
Proofing the bread
For this recipe we proof the dough twice. Once before braiding and then after it has been braided. The second proof is the most important. You must be patient and allow it to proof for the full hour at room temperature. If you don’t your bread will rip apart in the center as it continues to rise during baking.
The Step by Step Video Tutorial
Substitutions & Variations
- Vegan. Make this Guyanese bread vegan by using vegan butter.
- Sugar. You can use white granulated sugar instead of brown sugar. You will barely taste the difference.
- Same Recipe without Plaits. If you are not a fan of plait bread, use this recipe to make two loaves of bread instead. After the first rise, punch down and knead the dough into a ball, then divide the dough ball in half and roll into two logs. Place on a greased baking sheet or in two loaf pans and let the dough rise again before baking.
- Wholewheat Plait Bread. If you prefer wholewheat bread try this Guyanese Style Wholewheat Plait Bread recipe. It is an oldie but yields delicious results.
Equipment
- Whisk: This is used to combine wet ingredients and dry ingredients.
- Rubber Spatula: To scape the bowl and incorporate all the ingredients.
- Mixing Bowl: To contain the dough.
- Baking Sheet: For baking the plaited bread.
Storage
After the bread has completely cooled, place the loaf in a plastic bread bag to keep it soft and fresh. If you don’t have a bread bag you can wrap it with a clean kitchen towel to keep it from drying out.
Store it in a cool dry place for 2-3 days. Placing it in the fridge can make it stale prematurely.
Tips for the Best Plait Bread
- Have patience. This is not a quick bread. It needs time to rise, punch down and rise again before baking. But it is absolutely worth it!
- This bread is perfect for French toast (if it lasts long enough to get stale).
- To speed up the dough rising process, place covered dough in a warm oven (turn oven on to 200°F for 10 minutes, then shut it off). This is great to speed up the first proof, but should not be used for the second proof or your plait will rip apart.
- For best results let the second proof happen at room temperature and let it proof for the full hour.
- If the dough gets sticky add a little flour.
- Plait the bread tightly because it will loosen as it bakes.
- This bread is cooked uncovered but if it looks like it is browning too quickly, cover it with aluminum foil.
FAQ
The two breads may look alike but they have different ingredients. Unlike challah bread, plait bread does not contain milk or eggs.
If your dough isn’t soft, your bread will not be soft and fluffy. Instead, push and pull to get it as smooth as possible. When you let the dough rest, grease the bowl and the dough ball to keep it moist.
Guyanese plait braid is influenced by Portuguese laborers who came to Guyana in the 1830s.
Plait Bread
Equipment
- Whisk
- Rubber Spatula
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 tablespoon dry active yeast
- 1 1/4 cup warm water 110 °F
- 1/4 cup brown sugar
- 3 1/2 cup all purpose flour plus more for dusting
- 1/4 teaspoon salt
- 1/4 cup butter (room temperature) ok to use vegan butter, plus 1 tablespoon for basting after baking
Instructions
- In a small bowl combine the warm water and sugar. Mix until the sugar dissolves, then add the yeast and give it a stir. Cover with a towel and set aside in a warm place to bloom.
- In a large mixing bowl, combine the flour and salt and mix together well. Then using a fork or your fingers mix the butter into the flour until the mixture looks crumbly.
- Next, form a well in the center of the flour and butter mixture then add the bloomed yeast. Mix together to slowly form a pancake batter consistency, this is best achieved using a whisk. Then use your hands or a rubber spatula to pull the rest of the flour into the mixture to form a soft dough ball.
- Turn the dough onto a floured surface and knead for 5 minutes into a smooth ball or until the dough bounces back when pressed with a finger.
- Place dough ball into a greased bowl, cover with a towel and allow to rise until it doubles in size. This takes about 45 minutes to 1 hour.
- When the dough doubles in size, punch down and knead again into a smooth ball then cut a 2 inch piece of dough off from the ball and set aside. Divide the remaining dough into 3 equal parts and roll into even logs that are about 12 to 15 inches long. Next plait the three pieces into a braid by going right over left with alternating the logs/strands of dough.
- Roll the 2 inch piece of dough that was set aside earlier into a long strip, place the strip on top of the braided loaf, then place the loaf on a greased baking sheet. Cover and let rise for an hour at room temperature or until it doubles in size.
- When ready to bake Preheat over to 350 °F. Add the bread to the middle shelf of the oven and bake for 25 minutes (30 if you like it dark), until it is golden brown
- Remove from the oven and brush with 1 tablespoon of butter, cover with a towel and allow to cool completely before serving.
Notes
- To speed up the dough rising process, place covered dough in a warm oven (turn oven on to 200°F for 10 minutes, then shut it off). This is great to speed up the first proof, but should not be used for the second proof or your plait will rip apart.
- For best results let the second proof happen at room temperature and let it proof for the full hour.
- After my bread cools I place it into a bread bag to keep it fresh. If you don’t have a bread bag you can wrap it with a clean kitchen towel to keep it from drying out.
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Marcia Says
Greetings to u miss metemgee I am enjoying all of your recipes thank u very much love always keep up the gd work keep flowing.
Caris Says
I had been making plaitbread for years, but perfected it when you posted your recipe and your braiding tutorials on IG!! Thank you!
T. Smith Says
Salted or Unsalted butter please? I cant wait to try this recipe
Nat Says
Althea, you’ve officially turned me into a baker in just a week and a half! I’ve been making your pot bread all week, making minor adjustments to perfect it, and it’s absolutely delicious, though I keep burning the bottom. (I will keep trying)
This morning, feeling particularly ambitious, I decided to try your plait bread recipe, and I’m absolutely in love—so is my family.
It came out golden and perfect, and the entire loaf was gone less than an hour after it came out of the oven. The only thing missing is some pepperpot.
It brought back so many nostalgic memories of the bakery in Campbellville. I will never buy a loaf of bread again—thank you so much!
Althea Brown Says
I wonder if you pot is too thin? Do you have a tawa or cast iron skillet that your pot can sit in or on top of while the pot bread cooks? If not maybe you can put the loaf in some aluminum foil and see if that prevents it from burning.
So glad you’re enjoying all the bread recipes. Thanks so much for your kind words!
Nat Says
Thank you for sharing such wonderful recipes! I’ve been having a great time baking the plait bread, making a few loaves every Sunday.
This week, I’ll definitely give the pot bread another go, trying your tip to place the pot on top of the tawa.
Iva Says
I will be baking breads more often thanks to this recipe. With the pepperpot it was it perfection.
Althea Brown Says
I’m so glad this recipe ignited a love for baking for you. Yay!
Tricia Says
I searched the internet for a Guyana plait bread recipe to accompy my pepperpot and chose yours based on the reviews which did not disappoint! Best bread recipe ever, well worth the wait of proofing! Chef’s kiss!
Althea Brown Says
Thank you so much. So Glad you tried and liked the recipe. Happy New Year!