Easy Braided Bread
Whether you might want to serve the bread over the holidays or every day much as I do, this recipe is going to stay with you. You can make different shapes, or perhaps make a small braided roll/s, or a cake look alike, obviously, it’s an immaculate approach to appreciate it with your loving family.
Just like me, you can make the dough with your hands, or use Stand mixer with kneading attachment. It takes quite a bit of kneading, but it truly isn’t hard in any way.
If you watch my video, you will understand how simple this bread is, and oh so delectable when you slice into it. It basically dissolves in your mouth such as a bit of cake, well not by any stretch of the imagination, however, it’s to a great degree delicate and most certainly delightful.
Easy Braided Bread
- 1 envelope Active Dry Yeast (2 teaspoons/1/4oz/7g)
- 1 teaspoon (4g) sugar
- 1 1/2 cups (12 fl Oz/375 ml) Lukewarm milk
- 4 cups All-purpose flour + more for dusting (500g) / all-purpose flour without sodium; for cakes, cookies, etc., work well.
- 2 teaspoons Salt (11g) (table salt)
- 2 large eggs, beaten
- 2 1/2 tablespoons (35.44g) unsalted butter OR Crisco all vegetable shortening, melted
- 1 teaspoon olive oil
- 1 beaten egg for brushing
- In a small mixing bowl, combine Yeast, Sugar, and milk. Allow the yeast to activate, for about 5 minutes. Milk should be warm to the touch.
- In a large mixing bowl, combine flour, salt -mix, then add beaten eggs, and activated yeast -mix. Add melted unsalted butter or Crisco all vegetable shortening. Mix all together, and then flour the working surface.
- Knead the dough on the floured surface for 10 minutes. The dough should be soft, elastic and just a bit sticky. Kneading of the dough is necessary to achieve the final results of the bread. You may use Stand mixer, with kneading attachment.
- Place the dough back in the mixing bowl, and drizzle oil, knead just to coat the dough with the oil, cover and allow the dough to rise for at least one hour and up to 2 hours. You can place it in the fridge for up to 24 hours after has been rising at the room temperature.
- After the dough doubles in size, make 6 equal dough balls. Keep dusting your surface and your hands as needed.
- Roll out each ball into a thin crust, then roll it with your fingers (watch a video). After doing that, roll it with your hand, pressing light pressure to stretch it into a long stick.
- Now, connect 4 long dough sticks at the very top, then go from out in and over, until you reach the bottom. Flour the braid, and push it a bit together, then make a circle and connect the ends of the braid.
- Take remaining two dough balls, and do the same. After rolling into long dough sticks, twist two of them.
- With the twisted dough stretch and wrap around the first braid. Connect it and set aside to rise for 30 minutes.
- Preheat the oven to 375°F/190°C
- Brush the risen bread with the beaten egg, and bake for 25 to 30 minutes.
- Allow to cool down for at least 30 minutes before cutting into it.
If you are making the braid for Easter, then color the egg and place in the center before letting it rise for the second time, then bake with the egg in the oven.
Have an awesome week!