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    Home » Braided Bread

    Braided Bread

    Published: Mar 31, 2022 · Modified: Mar 31, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This easy braided bread recipe makes a delicious loaf of homemade bread.

    A loaf of braided bread with three slices cut off.

    Braided bread makes a delicious loaf of soft bread. Thankfully, this braided bread only looks difficult!

    The dough is easy to work with, and I've included step-by-step photos below to help you make perfect bread.

    Ingredient notes

    • Warm water: It's important that the water be at the right temperature. I highly recommend investing in a kitchen thermometer. If you don't have a thermometer, the water should feel just a little hotter than bath water. If the water is too hot for you, it's too hot for the yeast.
    • Active dry yeast: You can substitute an equal amount of instant yeast.
    • All purpose flour: You will only want to add as much flour as you need to make a soft, slightly sticky dough. I usually use about 3.5 cups of flour.
    • Neutral oil: Oils like vegetable oil, canola oil, or light olive oil will work well.

    How to make braided bread

    Yeast proofing in a mixing bowl.

    Step 1: Add the warm water, yeast, and sugar to the bowl of a stand mixer. Let the mixture stand until foamy, about 5-10 minutes.

    Step 2: Stir in the oil and the eggs until combined. Add 2 cups of flour and the salt.

    Step 3: Mix on low for 30 seconds. Switch to the dough hook.

    Step 4: Continue to mix on low, adding in ¼ 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.

    Step 5: Cover the bowl in plastic wrap or with a kitchen towel.

    Risen dough in a mixing bowl.

    Step 6: 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.

    A rope of dough next to two pieces of dough.

    Step 7: Divide the dough into 3 equal pieces. Roll each piece into a rope that's 15 inches long.
    Step 8: Grease a large baking sheet or line with a silicone baking mat or parchment paper.

    Three ropes of dough on a baking sheet.

    Step 9: Place the 3 ropes parallel to one another lengthwise on the pan.

    Three dough strands with one end pinched together.

    Step 10: Pinch the top of the ends together.

    A loaf of partially braided dough on a baking sheet.

    Step 11: Braid the ropes together.

    A loaf of unbaked braided bread on a baking sheet.

    Step 12: Pinch the ends together and tuck the ends underneath the braid.

    A loaf of risen braided bread on a sheet pan.

    Step 13: 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.

    An unbaked loaf of braided bread with egg wash.

    Step 14: To prepare the egg wash, stir together the egg and the cream. Brush the egg wash over the dough.

    A loaf of baked braided bread on a baking sheet.

    Step 15: Bake until golden brown, about 25-30 minutes. Let the bread cool on the baking sheet for 5-10 minutes.

    A loaf of braided bread next to a bread knife and a kitchen linen.

    Step 16: Remove to a wire baking rack to cool to room temperature.

    A loaf of braided bread next to a striped kitchen towel.

    Recipe FAQs

    Can I add toppings to the bread?

    You can! After you brush on the egg wash in step 21, you can sprinkle on toppings like sesame seeds, poppy seeds, or everything bagel seasoning.

    How is this bread different than challah bread?

    Challah is an enriched bread that's usually made with honey and quite a few eggs or egg yolks. This bread has fewer eggs and is made with granulated sugar.

    A loaf of braided bread on a cutting board.

    Storage

    Store any leftover bread in a resealable container at room temperature for up to 3 days.

    More bread recipes!

    • White Bread Recipe
    • No-Knead Bread
    • Skillet Bread
    • Cinnamon Twist Bread

    If you’ve tried this braided bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    A loaf of braided bread with three slices cut off.

    Braided Bread

    Easy recipe makes a loaf of delicious homemade braided bread.
    5 from 1 vote
    Print Pin Rate
    Course: bread
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Rising time: 1 hour 45 minutes
    Total Time: 2 hours 25 minutes
    Servings: 16 slices
    Calories: 155kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Large baking sheet

    Ingredients

    Bread

    • ¾ cup warm water about 110F
    • 2 ¼ teaspoons active dry yeast
    • 2 tablespoons granulated sugar
    • 3 - 4 cups all purpose flour
    • ½ teaspoon salt
    • ¼ cup neutral oil
    • 2 large eggs

    Egg wash

    • 1 large egg
    • 1 teaspoon heavy cream
    US Customary - Metric

    Instructions

    • 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 ¼ 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.

    Nutrition

    Serving: 1slice | Calories: 155kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 57mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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