Braided Bread (VIDEO)

4.67 from 3 votes

Discover the history, variations, and health benefits of braided bread. Learn how to make this stunning loaf at home with easy tips and recipes.

Prep Time24

Cook Time16

Total Time1 25

Course: Breakfast, Breakfast & Brunch

Cuisine: Jewish

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Servings:

Calories: 448kcal

Equipment

Ingredients

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)
3½ tbsp salted butter

US Customary - Metric

Instructions

Mix bread flour, nutmeg, sugar, sea salt, skimmed milk powder, and dry yeast in a bowl
Add the egg and the water (warm).
Knead it in the mixer for 5 minutes.
Gradually add the salted butter 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.

Video

Notes

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.

Nutrition