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