Step 1

Making Utane Starter

A. Mixed group1 flour and water until no lump. Cook the mixture on medium heat, stirred consistently until the mixture starts thicken up. Removed from heat immediately.

B. Transfer to a clean bowl. Covered loosely with plastic wrap to prevent from drying up. Let the mixture cool or chill in fridge for a 10-15 mins. The Utane Starter is ready for used.

Step 2

A. Combine Group 2 and utane starter in a large bowl. Stir everything with a wooden spoon until you have a soft dough. Hand kneading after 10-15 minutes it should be shiny and smooth. It should be tacky to the touch with an elastic feel. If any lumps or sticky parts remain, continue kneading the dough.

Covered to proof till double size. ( 40-60 mins)

Step 3

4 Strand method to braid the round bread. Add Italian herbs & onion powder after egg wash. Covered and wait to proof for 15mins and ready to bake.

Step 4

Preheat oven 180°C . Bake 15 to 18 mins at 180°C

Step 5

Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Ready to serve.