Homemade Guyanese Plait Bread Recipe

The best Guyanese plait bread that you will ever taste. This bread is so easy to make and is perfect for pepper pot or cheese and butter. Bakery-style but homemade.

Guys, I am always in the mood for some quick loaf. I must admit the plait technique took some time getting used to. Once I have mastered it, this bread is equally tasty and pretty.

This is easily one of my favorite breads, and I can’t believe it took so long to add this recipe to my site. Whenever I make this, my children love it hot with butter and cheese.

This Guyanese plait bread recipe has been under construction for a while now. I tweaked it and finally got this master piece I am sharing with you now. It is the perfect mix of not too soft or dense.

Why You’ll Love This Recipe

You will love this plait bread for the same reasons I make it so often: it’s reliable and never disappoints. The bread is interwoven and is one of the most popular breads in Guyana. You can eat it with many dips or toast it, a Christmas tradition.

Plait bread has ingredients that you can find in your pantry. Whether it was breakfast with butter or Sunday dinner with pepper pot, it always had a place at the table. I didn’t realize how much I relied on it until I had to start baking it myself.

Ingredients

• 4 cups all-purpose flour
• 1 packet dry active yeast (2 ¼ tsp)
• 4 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 3 tablespoons softened butter
• 2 tablespoons softened shortening (Crisco)
• 1 ⅓ to 1 ½ cups lukewarm water (110°F)
  

Instructions

Add the packet of yeast to a bowl. Sprinkle the sugar to help activate it. Pour in your lukewarm water and stir gently. Set it aside for 10 minutes. It is ready when it’s bubbly and foamy on top. If it doesn’t bubble, your yeast is dead.

In a large bowl, combine flour, baking powder, and a small amount of salt. Mix well.

Make sure both fats are at room temperature. Use your hands to rub the butter and shortening into the flour until the mixture becomes crumbly, sandy, and evenly coated.

Add the remaining sugar and the yeast mixture to the flour and mix well. Keep adding lukewarm water a little at a time, mixing until the dough forms. It should be soft and pliable but not overly sticky.

Transfer the dough to your counter or a board. Knead for 2–3 minutes using the push-pull-fold method.

Place the dough in a bowl, cover with a damp towel, and let it rise for 45 minutes to 1 hour until doubled in size.

Punch down the dough, form one big log, then divide it into three even sections. Roll each into long logs. Attach the ends, then braid — folding right over center, left over center, repeating until the end. Pinch the ends and tuck them underneath.

Place the braided dough onto a greased baking tray. Cover and let rise for another 30 minutes to 1 hour.

Preheat oven to 350°F (180°C). Bake for 20–25 minutes. Check at 20 minutes. You can leave it longer if needed until golden brown. Once out of the oven, immediately brush with softened butter to keep the crust soft and glossy.

My Best Tips for Guyanese Plait Bread

When I am making plait bread, I always keep my ingredients at the right temperature; this means the water, butter, and shortening. If my dough is sticky, I’ll add a sprinkle of flour. One issue I ran into was pulling the dough too tightly, which kept it from getting the shape I wanted.

When braiding, don’t pull the dough too tight or the loaf won’t rise evenly. Let both rises happen fully; rushing the process will give you a dense loaf.

And when it comes out of the oven, don’t skip buttering the top because it keeps the crust soft and helps the bread stay moist for days.

Storage

Once the loaf cools completely, wrap it in plastic wrap or place it in an airtight container. It stays soft at room temperature for 2–3 days.

If you want it to last longer, freeze slices individually and reheat them in the toaster or oven. Never refrigerate bread; it dries out fast.

This plait bread recipe is a Guyanese staple, perfect for every meal. I love to slice it straight out of the oven and eat it with butter or pair it with pepper pot. Also, don’t be upset if you don’t get the plaiting right. I did not get it the first time around.

FAQ

Can I use only butter instead of shortening?
Yes, but shortening adds softness. Using both gives the best texture.

Can I skip the braided top strip?
Yes, it’s optional. It’s mostly decorative.

Can I use a mixer instead of kneading by hand?
Yes! Use the dough hook on low speed until smooth.

More Guyanese Recipes

• Traditional Guyanese Pepper Pot Recipe
• Easy Guyanese Soft Roti (Oil Roti) Recipe

Homemade Guyanese Plait Bread Recipe

Recipe by Ren PetersCourse: BreakfastCuisine: GuyaneseDifficulty: Medium

Servings

10

servings

Prep time

1

hour 

30

minutes

Cooking time

25

minutes

Calories

220

kcal

A soft, fluffy, bakery-style Guyanese plait bread made with simple pantry ingredients. Perfect for pairing with pepper pot, butter, or cheese. Easy to braid and always delicious!

Ingredients

• 4 cups all-purpose flour

• 1 packet dry active yeast (2 ¼ tsp)

• 4 tablespoons sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• 3 tablespoons softened butter

• 2 tablespoons softened shortening (Crisco)

• 1 ⅓ to 1 ½ cups lukewarm water (110°F)

Directions

• Add the packet of yeast to a bowl. Sprinkle the sugar to help activate it. Pour in your lukewarm water and stir gently. Set it aside for 10 minutes. It is ready when it’s bubbly and foamy on top. If it doesn’t bubble, your yeast is dead.
• In a large bowl, combine flour, baking powder, and a small amount of salt. Mix well.
• Make sure both fats are at room temperature. Use your hands to rub the butter and shortening into the flour until the mixture becomes crumbly, sandy, and evenly coated.
• Add the remaining sugar and the yeast mixture to the flour and mix well. Keep adding lukewarm water a little at a time, mixing until the dough forms. It should be soft and pliable but not overly sticky.
• Transfer the dough to your counter or a board. Knead for 2–3 minutes using the push-pull-fold method.
• Place the dough in a bowl, cover with a damp towel, and let it rise for 45 minutes to 1 hour until doubled in size.
• Punch down the dough, form one big log, then divide it into three even sections. Roll each into long logs. Attach the ends, then braid — folding right over center, left over center, repeating until the end. Pinch the ends and tuck them underneath.
• Place the braided dough onto a greased baking tray. Cover and let rise for another 30 minutes to 1 hour.
• Preheat oven to 350°F (180°C). Bake for 20–25 minutes. Check at 20 minutes. You can leave it longer if needed until golden brown. Once out of the oven, immediately brush with softened butter to keep the crust soft and glossy.