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+ servings
soft braided bread recipe
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4.67 from 3 votes

Braided Bread (VIDEO)

Making aesthetically pleasing bread has never been this easy! This recipe is not just ordinary bread because you’ll be learning how to braid for an appetizing appeal!
Prep Time24 minutes
Cook Time16 minutes
45 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Breakfast & Brunch
Cuisine: Jewish
Keyword: agage bread recipe, best bread recipe, best butter bread recipe, best white bread recipe, braided, bread loaf recipe, bread recipe, easy braided bread recipe, easy butter bread recipe, easy soft bread recipe, easy white bread recipe, loaf bread recipe, milk bread recipe
Servings: 5
Calories: 448kcal


  • 3 ¼ cups strong bread flour
  • 4 tbsp powdered milk
  • 4 tbsp sugar
  • ½ tsp nutmeg
  • ½ tsp sea salt
  • 1 sachet yeast
  • 1 egg
  • ¾ cup water (at room temperature)
  • tbsp salted butter


  • Combine bread flour, nutmeg, sugar, sea salt, skimmed milk powder, and dry yeast in a bowl.
  • Add the egg and the water.
  • Knead it in the mixer for 5 minutes.
  • Gradually add the salted butter in three portions while kneading. 
  • Continue kneading for 20 minutes or until the dough is ready for baking.
  • Roll the dough using a rolling pin on a greased or floured surface.
  • Then, fold the two ends of the dough inward and roll again.
  • Use a dough cutter to slice the dough into three equal portions.
  • Roll out each dough, and shape them into long and thick pieces. 
  • Pinch the dough strips together on one end.
  • Braid the dough strands by bringing one strand in the middle. Do this alternately until it forms a braid. 
  • Pinch the other end to close the braid.
  • Cover the baking tray with cling film and a towel.
  • Leave it to rise for about an hour or until it doubles in size. 
  • Preheat the oven to 150°C for 10 minutes.
  • Bake the dough for 16 minutes.
  • Once baked, brush the braided bread with butter for that extra flavor, moisture, and gloss. 



  • Measure the ingredients properly to prevent baking problems. Let the dough proof to activate the yeast.
  • Test the dough for doneness by applying pressure on the dough. If it bounces back immediately, it is ready.
  • To achieve a light and airy braided bread, never skip the flour, the yeast, the egg, and the water.
  • Use the right amount of salt to prevent it from deactivating the yeast. Put enough flour, sugar, and water for the yeast to react.


Serving: 1 (of 5) | Calories: 448kcal | Carbohydrates: 72g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 335mg | Potassium: 190mg | Fiber: 2g | Sugar: 12g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg