Braided bread is a beautiful and impressive addition to any meal, combining both visual appeal and delightful taste. The dough is soft and fluffy, with a slight sweetness that pairs well with both sweet and savory toppings. Whether enjoyed plain or with butter, this golden-brown loaf is perfect for breakfast, dinner, or as an afternoon snack. The braiding process may seem intricate, but it’s quite simple to achieve with a little practice. Plus, the braid allows for even baking, resulting in a light and tender crumb throughout. Perfect for impressing guests or making family dinners special!
Ingredients:
- 1 cup warm water (110°F)
- 2 ¼ tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 tsp salt
- 1 egg (for egg wash)
- Sesame seeds or poppy seeds (optional)
Instructions:
- Prepare the yeast: In a small bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes, until the mixture becomes frothy.
- Mix the dough: In a large mixing bowl, whisk together the remaining sugar, melted butter, and eggs. Add the yeast mixture and stir to combine. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for 5-7 minutes on medium speed.
- First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the braid: After the dough has risen, punch it down and divide it into three equal pieces. Roll each piece into a long rope, about 16-18 inches in length. Line the ropes up and pinch the top ends together. Gently braid the ropes by crossing the outer ropes over the middle one, alternating sides. Pinch the ends together and tuck them under the loaf.
- Second rise: Transfer the braided loaf to a parchment-lined baking sheet. Cover with a towel and let it rise again for 30-45 minutes, until puffy.
- Egg wash and bake: Preheat the oven to 350°F (175°C). In a small bowl, whisk the remaining egg with a splash of water to create an egg wash. Brush the top of the loaf with the egg wash and sprinkle with sesame or poppy seeds if desired.
- Bake: Bake the bread for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. Let cool on a wire rack before slicing.
Enjoy your homemade braided bread!
