Servings
Font
Back
Braided Bread
5 from 27 votes

Braided Bread

This Braided Bread recipe creates a soft, slightly sticky dough enriched with oil and eggs, which yields a tender crumb and golden crust after baking. The dough is divided into ropes and braided to form an attractive loaf that’s perfect for slicing with meals or toasting for breakfast. The recipe uses simple ingredients and a stand mixer with a dough hook for easy kneading and rising.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
1 hr 45 mins
Total Time
2 hrs 25 mins
Servings: 16 slices
Calories: 155 kcal
Course: Bread
Cuisine: American

Ingredients

Bread
  • 3/4 cup water about 110F, warm
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 - 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup neutral oil
  • 2 egg large
Egg wash
  • 1 egg large
  • 1 teaspoon heavy cream

Instructions

    Cup of Yum
  1. Add the warm water, yeast, and sugar to the bowl of a stand mixer.
  2. Let the mixture stand until foamy, about 5-10 minutes.
  3. Stir in the oil and the eggs until combined.
  4. Add 2 cups of flour and the salt.
  5. Mix on low for 30 seconds.
  6. Switch to the dough hook.
  7. Continue to mix on low, adding in 1/4 cup of flour at a time, until the dough forms a ball and clears the sides of the bowl. The dough should a little sticky to the touch but shouldn't come off on your fingers if you pinch it.
  8. Cover the bowl in plastic wrap or with a kitchen towel.
  9. Let the dough rise in a warm spot until doubled in size, about 1 hour.
  10. Punch down the dough and turn the dough out onto a lightly floured surface.
  11. Divide the dough into 3 equal pieces.
  12. Roll each piece into a rope that's 15 inches long.
  13. Grease a large baking sheet or line with a silicone baking mat or parchment paper.
  14. Place the 3 ropes parallel to one another lengthwise on the pan.
  15. Pinch the top of the ends together.
  16. Braid the ropes together.
  17. Pinch the ends together and tuck the ends underneath the braid.
  18. Loosely cover the braid with plastic wrap or a kitchen towel and let rise for 45 minutes.
  19. Toward the end of the second rising time, preheat the oven to 375 F.
  20. To prepare the egg wash, stir together the egg and the cream.
  21. Brush the egg wash over the dough.
  22. Bake until golden brown, about 25-30 minutes.
  23. Let the bread cool on the baking sheet for 5-10 minutes.
  24. Remove to a wire baking rack to cool to room temperature.

Nutrition Information

Serving 1slice Calories 155kcal (8%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 31mg (10%) Sodium 86mg (4%) Potassium 57mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 49IU (1%) Vitamin C 1mg (1%) Calcium 10mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 slices

Amount Per Serving

Calories 155

% Daily Value*

Serving 1slice
Calories 155kcal 8%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 31mg 10%
Sodium 86mg 4%
Potassium 57mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 49IU 1%
Vitamin C 1mg 1%
Calcium 10mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.