SWEET BRAIDED BREAD
A deliciously sweet and rich bread that is braided for a beautiful centerpiece on the table. Add rainbow sprinkles for a more festive look.
Provided by Jenn L.
Categories Bread Yeast Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
- Preheat the oven to 170 degrees F (75 degrees C).
- Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
- Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
- Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
- Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
- Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
- Turn off oven. Let braids rise in the warm oven for 45 minutes.
- Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
- Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 36.9 g, Cholesterol 56.1 mg, Fat 9.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 8.6 g
BRAIDED BREAD
My grandmother inspired me to try cooking. Homemade bread is my passion. I've always loved it, and in order to satisfy my appetite for it, I decided I'd have to learn to make my own bread. Nothing tastes better than a warm slice topped with butter.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts :
BRAIDED BREAD
Easy recipe makes a loaf of delicious homemade braided bread.
Provided by Kate @ I Heart Eating
Categories bread
Time 2h25m
Number Of Ingredients 9
Steps:
- 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 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.
- 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 Facts : ServingSize 1 slice, Calories 155 kcal, Carbohydrate 23 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 31 mg, Sodium 86 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g
BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
COOK'S NOTE: HOW TO BRAID YEAST BREAD DOUGH
Number Of Ingredients 0
Steps:
- On a lightly floured surface, divide the dough into 3 equal parts. Roll each part into a rope the length called for in the recipe. Place the ropes lengthwise on a greased cookie sheet.From the center, braid the ropes loosely to each end. To seal the ends, pinch them together and tuck them under the loaf. Let the bread rise and bake as directed in the recipe.
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HOW TO MAKE BRAIDED BREAD - THE SPRUCE EATS
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Author Elizabeth YetterPublished May 28, 2012Estimated Reading Time 3 mins
- Making the Bread Dough. Here is a simple white bread recipe for one 1/2 pound braided loaf or you can use the bread dough recipe of your choice. 1/4 cup water, room temperature.
- Knead Dough. Punch down the dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
- Form Dough Into Ropes. Punch down the dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread.
- Begin Braid at Center. With the three ropes lined up, begin the braid at the center of the ropes. Braid loosely from center to end. Continue to 5 of 8 below.
- Finish the Braid. Turn the breadboard around and repeat braiding loosely from the center to end. Pinch and tuck the end under.
- Rise. Set the braided loaf on a greased baking sheet. Cover and let rise in warm, draft-free place for 45 minutes or until the dough has doubled in size.
- Bake. Bake the loaf at 350 F for 35 to 40 minutes or until the bread is golden brown. Remove the loaf from the cooking sheet and let it cool on a rack.
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