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.
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wendy Says
Althea! Thank you very much for sharing these wonderful recipes with us. I’ve been a follower for years and this is my go to bread recipe (especially at Christmas time. lol). your words made me think of my amazing grandmother, mary pitt (Aunt zerry-who use to bake & sell in kitty/campbellville area). thank you again!
Althea Brown Says
Thank you for being a faithful follower. I love memories of my grandmother. It’s amazing how much these women gave to their families.
paula dover Says
Thanks for your recipe. I followed and my bread came out very good. Have a Merry Christmas and a happy New year.
Althea Brown Says
Merry Christmas
wendy Says
Note to self: “do not type public responses from your phone.” no capitalization of proper names…ugh! lol
getting ready to make some bread today. I really should have done the whole 30 with you while we are confined to our homes.
stay safe
Althea Brown Says
Ha. I’m starting another one (joining a global Whole30) on April 13. Come join me!
Wendy Says
I’m in! Let me make these tennis rolls today (your recipe), so that I can dedicate myself to the challenge. lol
Althea Brown Says
Haha. Ok. Awesome.
Althea Brown Says
Hope you’re using the updated tennis roll recipe. That’s the best one.
Bibi Says
Why is my bread still raw in the middle even after following the steps?
Althea Brown Says
Your yeast was probably not good. Did it get a good rise?
DC Says
Hi Althea,
I can’t wait to try this recipe! Can I put all the ingredients in my bread machine on the dough setting? The dough setting cycle is completed in 2 hours.
Althea Brown Says
I’m not sure. I don’t have a bread machine and have never used one.
Sharlima Says
Hi Althea.
Would like to send a pic. This bread recipe is amazing. My daughter asked me to make a Guyanese plait bread. I made your recipe. Excellent. She is thrilled to bits. Thanks for sharing. I read about your roti recipe. I am going to Google it. Thanks again.
Ethel Ross Says
Thank you do you have a recIpe book
Althea Brown Says
In a sense this is my recipe book. I aspire to have a cook book one day!
Yvonne Richards Says
Althea,
“Bread and buTter is your Jam … eh.” That was cute irony:) . I love your work in the kitchen!! You made me want to go and make brEad, but i don’t have to because my mom (your aunt ) made some … also, i would be TEMPTED to eat it all so i just don’t bake:)
Great job with the BrEad and thank you for memories of granny.
Althea Brown Says
You are beyond lucky to have your mom right there. Girl if she lived with me we would rock out in the kitchen everyday. I would record, document and write everything down. I aspire to be like her when I’m that age. Just cooking for my kids and grand kids. I learn something new about cooking EVERY single time I talk to Aunty Cheryl. I miss granny. I think about her often. Every time I want to fancy up a dish or blog post with some gadget I’m like “you think granny would use this?” 😀 I just hope this bread made her proud. My favorite memory of eating her bread was with a sweet and sour chicken stew. To this day I can’t recreate that stew. She was truly an inspiration!!!
Farah KassiM Says
Thank you so much for this wonderful bread recipE!!! My mom and i have tried many bread recipe but this is the best by far! So easy and comes out Soft, fluffy and so Delicious everytime!
Althea Brown Says
Thank you so much for your kind words. So glad you guys tried and liked it.
Kellianne Says
Omgggg!!! THIs bread is everything you said it would be. DELICIOUSness!!! This is my bread recipe going forward. My family loved it too. Thank you for putting ANOTher tradition on my table.
Althea Brown Says
You’re very welcome. I’m so glad you and your family enjoyed it! Thank you for trying my recipe and adding bread making to you family traditions!
Oma Says
Thank you for the recipe. It was delicious. It came out so soft. I bake today and only have a quarter of it left. Lol. I was wondering if you double the recipe do you double the yeast as well. Thanks .
Althea Brown Says
I’m so happy it worked! If you want to make two loaves of bread double the flour, butter and liquids but not the yeast. Good luck!
Oma Says
Thank you so much. I appreciate what i have learn from you.
Mariam Ali Says
I just made thei bread and I was totally amazed at how perfect it came out. I have alWays wanted to bake bread,.I dId Try one tIme wHen I was younger and living in Guyana but it was A dIsAster. I threw out. This bread is soft aNd amazing. Thank you for sharing this Recipe. Wish i can post a picture of it. Thank you again.
Althea Brown Says
I’m so happy you tried and had success with this recipe. Now that you’ve made bread you have to try tennis rolls. If you are on Facebook you can share pictures on my Facebook page. Facebook.com/metemgee or just search for metemgee. Thanks for sharing.
Mariam Ali Says
I did and also I need to tell you this. I love to look at ur videos and listen to you. I looked at your roti video. Man you make roti making into an art. I have been cooking roti since I was 10 years old and still cooking them. Taught all my kids to make them too. I was so over making roti, until I saw ur video and how lovingly you made each one. Now roti making has taken on a new meaning for me. You have an amazing way to present cooking! Keep up the good work. I am so tempted to share your recipes on my Facebook page but not sure how well recipes and quotes go together. Have a great day.
Simone Says
I made this today and it was dicine! First time.making bread and was really pleased at how w
Well it came.out. just as good as tou said it would be. I’ve already shared with multiple people. Thanknyou!
Althea Brown Says
Thank you so much for trying the recipe and for sharing. Glad it came out great! It’s a favorite in my home.
Ange Says
The bread is sooo soft and delicious, the whole family loved it! This is my new go to bread recipe.
Althea Brown Says
So glad it was a hit. Thank you for sharing.
Tandieka Says
I used this recipe to make a loaf at christmas time to accompany my pepperpot, it came out great!
Marg Says
Hi Althea, thank you for this recipe!! It came out amazing when I baked it the other day, I wish I could post a picture for you. The whole house loved it. I wanted to make it a few more times and was wondering if i had to adjust the cook time or temperature if I was making 2 loaves to be in the oven at the same time. Please let me know what you think. Thank you again and I will be making more of your recipes in the future!!!
Althea Brown Says
Hi There. Thank you so much for this and for sharing. No need to adjust cooking time or temperature while baking two loaves. If you mix the two loaves in one batch you don’t need to increase the yeast in the recipe. Thanks again.
Caroline Says
One of Best instructions ive had since my graNdmOthers teachings. Im not one to read directions, i prefer to watch them. I usually Just read the ingredients and get straight into watching. This vIdeo was clear and i enjoyed hearing her background of How she started getting into baKing. I ended up using the hOle stick of butter instead of the 1/4. I do agree the bread is softer and taste scrumPtious! My bread was even baked in a toaster oveN!! Thank you! You have made this guyanese proud!
Althea Brown Says
Thank you so much for the support. More butter = yummy bread.
Mala P Says
Hi Althea!
This recipe is amazing! Since Covid I started baking more and was happy to find your recipe. It’s soft and delicious. I’ve been baking this every week ????
Althea Brown Says
Thank you so much. I love the smell of bread baking, so I can only imagine what a weekly treat that is!
tvg Says
Hi there,
Can I use coconut oil in place of butter?
Althea Brown Says
Yes you can
Saby Says
My sister did your recipe 2 days ago and absolutely loved the results, so she sent me the recipe to try, going to try it today..
Althea Brown Says
Thank you. Merry Christmas
Jen Says
Made this today was amazing and ingrendients was exact. Thankyou so much only one thing happen to me is that the button was a little burn but it was amazing. I will try it again
Althea Brown Says
You may need to adjust your shelf position for next time
Rachel Says
Thank you for the recipe,would you use salted or unsalted butter?
Althea Brown Says
I used unsalted butter and a pinch of salt. If salted butter no salt
Johanna Says
Altee this recipe was PERFECT! It tasted so great that I couldn’t stop eating it and you know what was the best part? It was not only easy, but your method didn’t use much of my time. I was don’t pronto!
Althea Brown Says
Yay. So glad you love it. Thanks for sharing.
Fayola Says
Made this bread during the early days of the covid 19 pandemic and I’ve continued since then. You wouldn’t believe it was my first time making bread when it was finished. The receipe was easy to follow and the video visually guided me. Thanks Altee!!!
Althea Brown Says
Thank you so much for sharing. Much love and happy holidays.
Dd Wlsn Says
Watching you make the bread gave me the courage to try it. My husband walked in while I was kneading the dough, he sat down and watched until I was done. Then he smiled and said,” That’s how my Grandmother used to make bread.” Such a cute moment for us.
The bread turned out great! Next time I make it I will bake it for a few extra minutes to get a deeper color and add a little more salt.
Thank you for sharing, Althea.
Althea Brown Says
You’re so welcome. What an awesome moment. It’s how my grandmother made bread too. Much love to you and your family.
Britt Says
This recipe is amazing, and easy to follow. My bread came out super soft and delicious.
Althea Brown Says
Thank you for sharing Britt so happy that you loved it.
Lana Says
This plait bread recipe has saved me during this pandemic! Thank you so much! My family loves it!
Althea Brown Says
Thanks for sharing. Much love to you and your family.
Nadina Says
Althea, your bread recipe is the best! So easy and tasty! The kids love it! I double the recipe every time because it gets eaten like candy!
Thank you for making me feel like an accomplished bread maker!
Althea Brown Says
It’s definitely a fav in our family too. Thank you for sharing.
Marcia Redding Says
OMG!! This is the best recipe ever!!! I made this today and it was the only thingy sons are for most of the day, lol. A must do again before Pepperpot time to make sure I got it right. Thank you Althea!
Althea Brown Says
I’m so glad your family enjoyed the recipe. Thank you for sharing
Elayne Says
After watching my grandmother, from a distance, making this bread as a child, it seemed too complicated for my analytical and Hinglish mind. However, after watching Althea’s post on Instagram, which redirected me to this blog and YouTube video, I pulled up my sleeves, grabbed that flour, yeast and sugar with gusto. The plait bread came out perfect, as soft as a pillow and more-ish (I devoured a whole loaf all to myself!!!). I was so tempted to breach all of the U.K pandemic regulations, book a flight to Guyana and pitch up a stall in Bourda market to sell the bread that I had made. Obviously, I couldn’t but I will be making another batch tomorrow because not only my belly deserves it but the recipe is easy to follow and the results are superb! Thank you 🙂
Tip: make sure you listen / read Althea’s tips – very important.
Althea Brown Says
Thank you so much. What a review! I too can eat an entire loaf of his by myself. Much love to you.
Radha Says
Just made this. My house smells glorious! It’s soft and melts in your mouth. I love everything about this recipe, especially the trick to make a well with the flour and whisking in the sugar/water/yeast until it’s a manageable dough. Thank goodness this blog came into my life!
Althea Brown Says
Thank you so much for this. Love the smell of this bread baking also.
Angela Says
Merry Christmas! Baking this bread brought back so many wonderful memories from my childhood. My only question is— at 25 mins, the bread wasn’t golden brown. Any suggestions?
Althea Brown Says
Keep baking for another 5 minutes. Some ovens are cooler than other.
KR Says
Fantastic, fool-proof recipe. I followed the video exactly (doubled the butter!) and it’s the softest bread I’ve ever made. Thank you!
Althea Brown Says
Yumm thank you for sharing.
A . Biteye Says
I did it and it was very delicious for my first time. Simple recipe I love it. Much thanks.
Althea Brown Says
Lovely
Sharda Says
So soft and fluffy! Easy recipe for great tasting bread as if its straight out the bakery. And the video makes it even easier to follow. Althea, just curious as to why not add baking powder to this recipe?
Althea Brown Says
I’ve never made bread with baking powder. It’s soft and perfect without it. I like to keep things simple.
Audrey Says
Thanks so much for sharing this family recipe. I have made several Guyanese plait breads, and this recipe is the best one I have tried. It was soft, fluffy, buttery deliciousness. It didn’t even get to cool. It was gone in 15 minutes. I made the dough in my Zo. It doubled in size w/i 45 minutes. This is definitely a keeper.
Antoinette Griffith Says
I understand the value of words, so I don’t use them frivolously. Hear me when I say Althea is a treasure!!!
I’ve been following her since 2014, and in my opinion, whether you’ve grown up eating these traditional Guyanese staples and have some small measure of how to put a meal together or are from another country looking to broaden your home menu; Althea gives you fail proof recipes to get it done.
Although I am not Guyanese, I was taught to cook by a much beloved Guyanese woman in my life. However, the truth is I rarely had to actually “knock pots!” Unfortunately, as often happens in life, Mater’s passing showed me how much I didn’t know or remember. Talk about depressed.
Until I found Metemgee on YouTube.
I’ve since cooked bakes, bread, pepperpot, and of course her “metemgee ????, amongst many other recipes. To the pleasure and joy of my Guyanese husband.
Althea, I’ve said it before, but it bears repeating:
“I know how challenging it can be to incorporate a blog into the already busy life of being a daughter, wife, mother and all the other many hats our gender wears on any given day; so I had to take a moment to say thank you.
Thank you, for your detailed Youtube videos and the informative information on your blog. Your explicit steps show your compassion (for those of us navigating new recipes) and your love and passion for GOOD food. Each recipe and post is nourishment not only for our bodies but our souls as well. Helping us to reconnect to the feel good food of old and thereby ministering to the child in each of us yearning for a taste of “home.”
Please know that both your sites are a blessing to those of us who no longer have (or never had) a Mater, or Auntie to guide our hands in the kitchen.
I hope you realize the value and impact of what you do.
Again, I say Thank You and May God Continue to Bless You as you have blessed your readers!
blessed60859212 (@vandersongriffith)
OCTOBER 17, 2014 AT 7:30 AM”
Farahmhamid Says
I love all your recipes but your plait bread is my favourite and always a winner! ♥️
Mary Permaul Says
Thank you so much for this recipe. My grandmother’s name was also Inez (Jackman) and we also lived in West Ruimveldt prior to migrating to the US. I lost my grandmother 3 years ago and making this bread really made me feel like I was reconnecting with her. I have been trying to perfect Guyanese dishes in the past few years in hopes of passing my heritage and traditions on to my boys. I am a mom of a 8 year old and 2 year old. This was my first time trying to make bread and it came out amazing. I need to work on my plaiting skills but I’ll get there. I also plan to try your pepperpot recipe this week for the first time. Just ordered that instant pot as you recommended. Happy Holidays to you and your family and thank you again! ????
Althea Brown Says
Thank you so much for sharing this. I’m so glad the bread worked out for you and I’m excited to hear about the pepperpot.
Sandie Anderson Says
Thank you! Thank you! Thank you! So far I made the pepper pot, plait bread, and my garlic pork is still holding. So we are set for Christmas morning breakfast…smile. I am working on the ingredients for Christmas dinner. I appreciate that you have made these recipes easy to follow and the food is delicious, as this is my first time making all of these goodies. Enjoy a lovely holiday season and happy 2022.
Althea Brown Says
Yay. You’re welcome. Seasons greetings and enjoy all the Yumm ones
Plaitbread plaiter Says
I decided to make my own plait bread and your receipe had the best reviews. It was my first time making bread and your receipe was easy to follow and all of the ingredients were found in my cupboard. At one point I thought I did something wrong as the dough was sticky but, I must have been encouraged by your grand mother to keep working with the dough and I did. Wow what an amazing bread! The pepperpot is on the stove now. I can’t wait to eat them both.
Thank you for sharing your receipe.
Sisiscarlett Says
Perfect Guyanese bread. I followed the recipe and was rewarded with fluffy flavoursome bread perfect for my pepper pot.
Thank you so much.
Butters Says
Thank you!! I tried the recipe. The bread was soft and flavorful. Easy to follow recipe. I have to practice on the plait.
Akita F. Says
Now i’m the bread making queen in my family! The baking spirit that my grandmother and great aunts have skipped my mom. So Althea tutorials are bringing a long lost tradition back to my family!
Def would recommend watching the video AND reading all directions. Some written and visual directions do not match. But my bread came out great. Gonna make it a 2nd time and take some to my grandparents home so they don’t have to buy for the holidays.
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!