Braided Bread Loaf Recipes

BRAIDED EASTER EGG BREAD

Steps:

• In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

BRAIDED BREAD WITH PESTO

Steps:

• Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
• Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
• Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
• Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
• Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
• Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.

BRAIDED FRENCH LOAF

Steps:

• Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
• Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.

BRAIDED BREAD LOAF

Steps:

• Let all ingredients rest until room temperature.
• Put the flour in a bowl and make a well in the middle. Crumble the yeast into the well, sprinkle with 2 tablespoons sugar and stir in the milk. Add the butter, in pieces, to the flour edge, cover, and leave in a warm place about 30 minutes until the surface shows cracks.
• Beat the egg with the remaining sugar and the salt, then add to the flour mixture. Knead to form a smooth dough. If necessary, add some more flour to the dough. Cover and let rise in a warm place until doubled in size.
• Preheat the oven to 180°C (approximately 350°F).
• Knead the dough again, divide it into 3 equal pieces and roll into strands. Lay the strands next to each other on the work surface and repeatedly cross the strand in the middle to make a braid. Press down the ends firmly and place the braid on a baking sheet lined with parchment paper. Brush with egg yolk (whisked with 1-2 tablespoons water) and bake in the oven until golden brown, about 45 minutes (or until an inserted toothpick is clean when removed).
• Remove from the plate, let cool and serve in slices. Serve with butter and jam, if desired.

BRAIDED BREAD

Steps:

• In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

BRAIDED BREAD

Steps:

• Add the warm water, yeast, and sugar to the bowl of a stand mixer.
• Let the mixture stand until foamy, about 5-10 minutes.
• Stir in the oil and the eggs until combined.
• Add 2 cups of flour and the salt.
• Mix on low for 30 seconds.
• Switch to the dough hook.
• 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.
• Cover the bowl in plastic wrap or with a kitchen towel.
• Let the dough rise in a warm spot until doubled in size, about 1 hour.
• Punch down the dough and turn the dough out onto a lightly floured surface.
• Divide the dough into 3 equal pieces.
• Roll each piece into a rope that's 15 inches long.
• Grease a large baking sheet or line with a silicone baking mat or parchment paper.
• Place the 3 ropes parallel to one another lengthwise on the pan.
• Pinch the top of the ends together.
• Braid the ropes together.
• Pinch the ends together and tuck the ends underneath the braid.
• Loosely cover the braid with plastic wrap or a kitchen towel and let rise for 45 minutes.
• Toward the end of the second rising time, preheat the oven to 375 F.
• To prepare the egg wash, stir together the egg and the cream.
• Brush the egg wash over the dough.
• Bake until golden brown, about 25-30 minutes.
• Let the bread cool on the baking sheet for 5-10 minutes.
• Remove to a wire baking rack to cool to room temperature.

BRAIDED CHALLAH BREAD (BREAD MACHINE)

Steps:

• Place ingredients into bread machine according to manufacturers directions.
• Set on dough cycle.
• Place dough onto a lightly floured board and divide into three equal parts.
• Stretch or roll each part into 9" ropes and braid.
• Place on greased cookie sheet, cover and let rise for about 30 minutes.
• Preheat oven to 350°.
• Mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.
• Bake for 30 to 40 minutes or until golden brown.
• Cool on wire rack.