Beautiful braided bread recipe. How’s that for an alliteration? Somewhat of a work of art, this is one delicious loaf of bread that you almost feel bad about cutting in to…almost.
Homemade Braided Bread Loaf Recipe
I say almost, that is, but not quite since it’s just so darn tasty with it’s spongy, soft center and perfectly golden crust. Lightly brushing the dough with an egg and water mixture gives the loaves a beautifully shiny golden finish.
Soon after the loaves have cooled a touch, they are pretty much devoured in our household. After all, isn’t enjoying freshly baked bread one of life’s little pleasures?
We shared a few homemade bread recipes on the blog such as our grandma’s classic white bread recipe as well as our pull-apart Christmas tree dinner rolls, our Italian loaf recipe, sweet bread buns and homemade dinner rolls.
Braided Bread Recipe
Equipment
- Stand mixer
Ingredients
- 2 cups warm milk divided
- 1.5 tbsp yeast
- 1 tsp sugar
- 1 tsp salt
- 4.5 cups all-purpose flour
- ¼ cup vegetable oil
- 1 egg
- 1 tbsp water
- ½ tbsp olive oil
Instructions
- Combine yeast ingredients (1.5 tbsp yeast;1 cup warm milk;1 tsp sugar) in a cup and leave it to sit for a couple of minutes.
- In the meantime, place flour and salt in a mixing bowl and mix together.
- Add yeast mixture to flour mixture.
- Add 1 cup warm milk and oil and continue mixing.
- Dough needs to be firm so if you find the dough appears sticky, add more flour to firm up the dough.
- Mix for 5-10 minutes.
- Remove from bowl and knead by hand for 2-3 minutes on a floured surface.
- Leave for 1 hour covered with a paper towel.
- Knead again for another 2-3 minutes.
- Leave for ½ hour covered with a paper towel.
- When double the size, divide dough into 6 parts for making two loaves in a 9×13 pan.
- Lengthen the dough to about 40cm long.
- Work 3 strands and braid the dough loosely together to form one loaf. Repeat with the remaining dough.
- Place in a parchment lined pan greased lightly with oil. Separate the two loaves down the center with parchment paper. Grease the loaves on all sides.
- Brush on one beaten egg with 1 tbsp water.
- Optional – add sesame seeds over the loaf after brushing on the egg mixture.
- Add 2-3 cups of water in an oven-safe dish and place inside oven on a separate rack. This will give the bread a shiny appearance.
- Bake at 385F for 30 minutes. Loaves should be golden colored on to the top.
Nutrition
Got leftover bread?
Did you know you can make your own bread crumbs at home? Check out this simple post for making homemade bread crumbs that you can then use for making these delicious frozen perogies and steamed cauliflower.
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Andrea
Thursday 26th of January 2023
How do you add filling to it?
Jane and Sonja
Sunday 29th of January 2023
Hi Andrea, we haven't tried adding a filling to this bread, what sort of filling were you wanting to add?
Rita Marasa
Friday 20th of January 2023
Not going to try this. Please offer gram measurements as an option. Plus…what happened to the milk? Baking is a science.
Jane and Sonja
Sunday 29th of January 2023
Hi there Rita, thankyou for your comment! Unfortunately, we don't have the measurements in grams as an option at this stage. As for the milk, it is divided and added to the yeast mixture and then the balance is added to the dough alternatvely with the oil.
Su
Monday 17th of October 2022
I tried this recipe today but it didn't go well for me. My dough was far too dry with 1.5 cups of milk and I had to keep adding more just to form the dough. When I was forming it into braids it was splitting, and now it's cooked I can tell the dough was far too dry because it's all cracked. The second issue was that the dough strands needed to be MUCH longer than 25cm in order to make a braid. I measured mine at 50cm, but I think longer would have worked even better. Maybe the recipe was supposed to say 25 inches? I also wonder if the oven temperature should have been higher because the loaves are a very pale colour, even after rubbing with oil and glazing with egg. I had to leave it in the oven for an extra 10 minutes to get a better colour.
There are two things I did differently from the recipe, and I'm curious to know if you think they could have contributed to the problems I had? First, I kneaded by hand rather than in a stand mixer. Secondly, I used olive oil instead of vegetable oil.
Patty Burns
Tuesday 31st of January 2023
@Su, I just cut into my loaf. Unbelievably dry, I'm so disappointed. Looks beautiful, I missed the additional milk also. May try again..
Jane and Sonja
Thursday 26th of January 2023
Hi there, thankyou for your comments! Yes after rechecking the proportions, more milk is needed to prevent the dough from being too dry. So we have corrected the amount to 2 cups in total. Additionally, the length of the dough strands work best when around 40-50cm long but will depend on the size of the pan used. We prefer using vegetable oil (or canola oil) over olive but it can also be used.
Laura Boyd
Thursday 14th of April 2022
You still didn’t say what or when do I use the olive oil
Vic Ross
Saturday 4th of December 2021
Which oil do I use, the vegetable or olive? It never specifies, but the recipe calls for both.
Jane and Sonja
Saturday 4th of December 2021
We prefer vegetable oil for baking as olive oil changes the flavor. This recipe is with vegetable oil. Thank you for stopping by! -Jane