Tricolor Braid Recipe

Tricolor Braid Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

“This impressive loaf is wonderfully dense and chewy,” says field editor Cindi Paulson of Anchorage, Alaska. It takes some time to prepare, but the results are worth the extra effort.

This recipe is:

Diabetic Friendly

[X]

Rate Tricolor Braid Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tricolor Braid Recipe

Prep: 1 hour + rising Bake: 25 min. + cooling

Yield: 24 Servings

60 25 85

Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/3 cups warm water (110° to 115°)
1/4 cup butter, softened
2 tablespoons honey
3 teaspoons salt
3-1/3 to 3-2/3 cups all-purpose flour
WHEAT DOUGH:
2 tablespoons toasted wheat germ
2 tablespoons molasses
1 cup plus 2 to 5 tablespoons whole wheat flour
PUMPERNICKEL DOUGH:
2 tablespoons baking cocoa
2 tablespoons molasses
1 cup plus 2 to 5 tablespoons rye flour
1 egg white
1 tablespoon water

Directions

In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls.
To the first bowl, stir in enough remaining all-purpose 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 set aside.
Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make 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 set aside.
Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make 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. Let all three bowls rise in a warm place until doubled, about 1 hour.
Punch doughs down; divide each in half. Shape each portion into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes.
Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 loaves (12 slices each).

Editor's Note: Use all-purpose flour on kneading surfaces for all three doughs.

Nutritional Analysis: 1 slice equals 146 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 319 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Tricolor Braid in Taste of Home February/March 2006, p47

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tricolor Braid

Tricolor Braid

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on May. 09, 2010 by Spiffy64

it turned out very beautiful and yummy. took a bit more effort but was well worth it!

Reviewed on Feb. 20, 2010 by Sprowl

This bread did take time, but was well worth it! Because I knead my dough in my kitchenaid mixer, I split up the dough in three cereal bowls and took turns mixing the different doughs in my mixer. My husband and I went through a half loaf, so we will probably only get 4 servings not the 24. LOL