Homemade Braided Bread
User Reviews
5
Homemade Braided Bread
Description
The Homemade Braided Bread recipe uses instant yeast combined with warm milk and water, mixed with bread flour, salt, eggs, honey, and vegetable oil. The dough is kneaded thoroughly and proofs twice, which develops its gluten structure and flavor. After dividing the dough into strands and braiding, the bread gets an egg wash made from separated egg whites, water, and honey to enhance browning and sheen during baking.
This bread has a soft interior and a glossy, golden crust thanks to the egg wash. The braiding technique adds a traditional appearance, making it suitable for serving at meals or special occasions. Variations include incorporating dried fruits or toppings like sesame or poppy seeds, which add texture and flavor complexity.
For best results, dry yeast should be bloomed in warm liquids before use. The dough can be frozen after braiding and thawed with time to rise again before baking, allowing for flexible preparation. The precise temperature of liquids and thorough kneading are key to achieving the desired texture.
Ingredients
Bread
- ½ tablespoon instant yeast (also called Rapid Rise Yeast) *dry active yeast alternative below
- 4 cups bread flour
- 1 teaspoon kosher salt
- ½ cup milk heated between 120-130°F, whole
- ¾ cup water heated between 120-130°F
- ¼ cup honey
- 1 large egg
- 2 large egg save whites for eggwash, yolk
- 2 tablespoons vegetable oil
Egg Wash
- 2 large egg leftover from the bread, white
- 1 teaspoon water
- 1 tablespoon honey
Instructions
- Mix together the yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook attachment.
- With the mixer running on "stir" speed, pour in the milk and water. Then add in the honey, egg, egg yolks, and vegetable oil. Increase speed to medium and knead for 5 to 6 minutes until the dough completely pulls away from the bowl and is no longer sticky to the touch.
- Shape the dough into a ball and transfer to a large greased bowl and cover with a damp dishcloth and proof (rise) for 1 hour.
- Remove the dough from the bowl with the top right side up on a lightly floured surface. Pull the edges of the dough from 4 points, flip, and work in a circular motion on the counter to seal, then place back in the bowl. Cover the dough with the damp dishcloth again and proof for an additional hour.
- Remove from the bowl and evenly divide the dough into the number of braids you want, I like to use 4. Shape the dough into logs. Cover the dough logs with the damp dishcloth and let them rest for 20 minutes.
- Roll each log out into 1 ½-inch strips of dough, working from the center and rolling with your hands, tapering the dough at the ends. Secure one end of dough strips together and braid. Place bread on a greased baking sheet.
Egg Wash
- Make egg wash with the leftover egg whites, water, and honey, and brush it on the bread. Proof uncovered for 40 minutes.
- Apply another coat of the egg wash then proof for an additional 40 minutes.
- Apply a final coat of egg wash before baking.
- Preheat the oven to 375°F and reduce it to 325°F as soon as you put the bread in the oven to bake. Bake for 20 minutes, then remove from the oven and place an aluminum foil tent over the top and bake for an additional 15 to 20 minutes.
- The bread should sound hollow when you tap on the top and the top should be golden brown when done. Braided bread should have an internal temperature of 190°F when baked. Let cool completely before cutting.
Notes
- Dry active yeast requires blooming in 105°-115°F liquids for 10-15 minutes before mixing to activate properly.
- Add 1 cup of raisins or dried fruit in the dough during mixing if a sweeter bread is desired.
- Before baking, sprinkle sesame or poppy seeds on the bread after applying the egg wash for additional texture.
- Braided dough can be frozen immediately after shaping; allow 6 to 8 hours to thaw and rise before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167 | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 162mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 60IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
