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Twist quite tightly. Now you have a spiral-shaped strand. Hold it at both ends and, twisted as it is, twist it tightly around each other again in a spiral shape. The plait has now visually shrunk considerably and looks much narrower at one end. This is what is desired and correct. This simple form of wrapping makes it look like a beautifully braided plait (warning, it requires some practice) and it will rise brilliantly.
Place the plait diagonally on the greased baking tray or one lined with baking paper. Now whisk a whole egg very well, preferably with the help of a mixer, and add a pinch of sugar and salt. This is very important because the egg-coated plaited bread will then not turn black when baked. If desired, sprinkle it thickly with sugar.
Now it should rise for another 30 minutes.
In the meantime, preheat the oven to 160 °C with hot air. Some recommend top and bottom heat, as the plaited bread can dry out more quickly with hot air because it rises too quickly and too much air gets into the dough. In this case, preheat the oven to 180 °C because the plaited bread needs a higher temperature with top and bottom heat.
Put it on the middle rack of the oven and bake for about 30 - 35 minutes. The plaited bread should have a caramel-colored brown color. It is easy to tell whether it is really baked through. Simply tap the bottom with your crooked finger. If it sounds hollow, it is ready.
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