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Braided Bread

 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
32 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 8 to 9 cups bread flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2-1/2 cups water
  • 1/4 cup butter, cubed
  • 1/4 cup honey
  • 4 eggs
  • Cornmeal
  • 2 teaspoons cold water
  • Sesame or poppy seeds

Directions

  • 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

2 of 2

Braided Bread (continued)

Directions (continued)

  • 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.
  • Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 134 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 244 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.