Braided Bread Recipe
This braided bread looks impressive and tastes absolutely amazing, but it's easy to make. It rises overnight in the fridge so you can cook it whenever you're ready.
Servings: 16 slices
Ingredients
- 2 tablespoons Yeast active dry
- 1.5 cups Warm Water
- 1/2 cup Butter or Margarine softened
- 1/2 cup Sugar
- 2 Eggs
- 1.5 teaspoons Salt
- 5-6 cups All Purpose Flour
Instructions
If Using a Stand Mixer
- Place first six ingredients in the bowl of a stand mixer, plus 5 cups of flour. Turn the mixer on to low until the flour is incorporated. Turn the mixer to speed three and continue mixing, adding up to one more cup of flour as needed until the dough pulls away from the sides of the bowl. Continue to knead for 5-7 minutes until dough is smooth and elastic. Cover bowl with a towel and let dough rest for 20 minutes.
If Kneading By Hand
- Place the first six ingredients in a large bowl, plus 2 cups of flour. Beat ingredients with a hand mixer until well combined. Add three more cups of flour and stir in with a wooden spoon. Dump mixture out onto lightly floured surface and knead it together for about 10 minutes until dough is smooth and elastic. Add up to one more cup of flour as required during the kneading process. Form dough into a ball, cover it with a towel, and let it rest for 20 minutes.
Continue to Shaping for Either Method
- Divide dough into two portions. On a lightly floured surface roll or pat one piece of dough into a 6x15 inch rectangle. Use a pizza cutter to slice rectangle into three long pieces. Pull sides of each piece up and pinch together to form a rope, as shown below. Braid pieces together, starting in the center and working down, then going back to the center and working back up.
- Wind the braid into a circle and place into an 8 or 9 inch round cake pan that has been greased (I line mine with wax paper as well as spraying w/Pam). Where loose ends meet, tuck them together to form a complete circle. Gently spray dough with nonstick spray then cover with plastic wrap.
- Repeat with the second half of the dough, making a second loaf. Place both loaves in the fridge for at least 2 and up to 48 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit. Remove dough from fridge and place directly into the oven. Bake 35-40 minutes until top is crusty and nicely browned (darker than golden brown).
- Allow loaf to cool before slicing.
Notes
If planning to bake loaves to give away, foil pans may be used, but be aware they do not conduct heat quite as well. The bottom will not brown as much and it may take a few extra minutes to cook, but as long as you leave it in the oven until the top is nicely browned it works great!