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Celebration Braid

 Celebration Braid
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia Vermaire Fruitport, Michigan
32 ServingsPrep: 35 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/3 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 4-1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
  • 1 egg yolk
  • 1 tablespoon cold water

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
  • salt, eggs and 3 cups flour. Beat on medium speed for 3 minutes.
  • Stir in enough remaining flour to form a soft 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. Turn onto a lightly floured surface; divide into
  • four pieces. Shape each piece into an 18-in. rope. Place ropes
  • parallel to each other on a greased baking sheet.
  • Beginning from the right side, braid dough by placing the first rope
  • over the second rope, under the third and over the fourth. Repeat
  • three or four times, beginning each time from the right side. Pinch

2 of 2

Celebration Braid (continued)

Directions (continued)

  • ends to seal and tuck under.
  • Cover and let rise until doubled, about 45 minutes. Beat egg yolk and
  • water; brush over braid. Bake at 350° for 20-25 minutes or until
  • golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf.
Nutritional Facts: 1 serving (1 piece) equals 94 calories, 3 g fat (1 g saturated fat), 25 mg cholesterol, 98 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.