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1. Butter or margarine 112g
2. Strong floor 1000g
3. Caster sugar 36g
4. Salt 2 teaspoons
5. Eggs 126g
6. Yeast 50g
7. Tepid water (26 Degree C – 80 Degree F)
1. Rub the butter or margarine into the sieved basin
2. Mix the sugar, salt and egg together
3. Disperse the yeast in the water
4. Add all the sieved flour and mix well to develop the dough. Cover with a dump cloth or plastic and allow it to ferment for about 45 minutes
5. Divide into 125-150g (5-60Z) strand and begin to plait:
For 4-Strands plait               For 5-Strands plait
2 over 3                                   2 over 3
4 over 2                                   5 over 2
1 over 3                                   1 over 3
6. After molding place on a lightly greased baking sheet and egg, wash lightly
7. Prove in a light stream until double in size egg wash again lightly and decorate with maw seeds
8. Now, Bake in a hot oven, at 220 Degree C ( 425 Degree F) for 25- 30 minutes
Alright, it is done.

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