This easy braided bread recipe makes a delicious loaf of homemade bread. This simple recipe makes a loaf of soft braided bread.
Braided bread makes a delicious loaf of soft bread. Thankfully, this braided bread only looks difficult!
The bread is made with just a few simple ingredients, and it only takes a little bit of hands-on prep to make. The dough is easy to work with, and this simple recipe is easy enough for beginning bread bakers to make.
I’ve also included step-by-step photos below to help you make perfect bread.
“Very easy to follow and the bread turned out wonderful.” – Jennifer
Ingredient notes and substitutions
- 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
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
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 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.
Step 5: Cover the bowl in plastic wrap or with a kitchen towel.
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.
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.
Step 9: Place the 3 ropes parallel to one another lengthwise on the pan.
Step 10: Pinch the top of the ends together.
Step 11: Braid the ropes together.
Step 12: Pinch the ends together and tuck the ends underneath the braid.
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.
Step 14: To prepare the egg wash, stir together the egg and the cream. Brush the egg wash over the dough.
Step 15: Bake until golden brown, about 25-30 minutes. Let the bread cool on the baking sheet for 5-10 minutes.
Step 16: Remove to a wire baking rack to cool to room temperature.
Recipe Tips!
- Dairy-free: To make the bread dairy-free, simply substitute water for the cream in the egg wash.
- How to freeze: You can freeze the baked loaf of bread. To freeze, let the baked loaf cool on a wire cooling rack to room temperature. Wrap tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 1 month.
Recipe FAQs
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.
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.
Storage
Store any leftover bread in a resealable container at room temperature for up to 3 days.
More easy yeast bread recipes!
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Braided Bread
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
Instructions
- Add the warm water, yeast, and sugar to the bowl of a stand mixer.¾ cup warm water, 2 ¼ teaspoons active dry yeast, 2 tablespoons granulated sugar
- Let the mixture stand until foamy, about 5-10 minutes.
- Stir in the oil and the eggs until combined.¼ cup neutral oil, 2 large eggs
- Add 2 cups of flour and the salt.3 – 4 cups all purpose flour, ½ teaspoon 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.1 large egg, 1 teaspoon heavy 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
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Reader Interactions
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Comments & Reviews
Joanne says
Easy to make & tastes so good.
Kate Dean says
Thanks!
Gwen says
Awesome doesn’t even.begin to describe this gorgeous bread
The bread is easy to cut and yet itis such a lovely soft bread.
I love it and my daughter is just getting into bread making…I confess I let her rollout the 3 pieces of dough! She’s 34 sono grimy little fingers and she does know how to braid. But I didn’t let her…I wanted to do the fun part!
Kate says
Thank you so much!
Betelihem says
Amazing!!
Kate says
Thank you!
Jennifer J says
Very easy to follow and the bread turned out wonderful.
Kate says
Thank you!
Holly says
Can I add raisins? Maybe put a few infused throughout the dough. And then after I braid the dough , I stick some raisins in between the braided parts then add the egg wash and bake. What do you think?
Kate says
Hi! Raisins should work fine in this recipe.
Lauren McCabe says
Can you make this dough ahead of time? To the step of braiding it?
Kate says
I haven’t tried that, but I would guess that you could freeze the bread at that point.