French Bread Braids Recipes

DEBRA'S BRAIDED FRENCH BREAD

Steps:

• In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
• Stir until yeast is disolved. Let stand for a few minutes.
• When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
• After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
• Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
• Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
• Dump the dough onto the floured surface.
• Try to get the dough into somewhat of a misshapen rectangular shape.
• Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
• This helps give the dough a more uniform look.
• When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
• Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
• Pinch the three pieces together with the middle piece on top.
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
• Take the right section over the middle section to start the braid.
• Then take the left section and continue the braid.
• The dough will keep stretching and getting longer as you braid.
• Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
• You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
• Remove from the oven and brush the tops with butter.
• Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

ABBY'S FRENCH BREAD BRAIDS

Steps:

• In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
• In a small sauce pan heat 2 cups water and shortening until very warm.
• Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
• By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
• On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
• Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
• Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
• Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
• In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
• Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
• Remove from oven and cool on wire racks.

BRAIDED BREAD

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.

BRAIDED FRENCH LOAF

Steps:

• Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
• Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.