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Sweet Braided Loaves

 Sweet Braided Loaves
“This recipe was handed down from my grandmother. I make it for my family every year for Easter morning.” —Diane Turner, Brunswick, Ohio
24 ServingsPrep: 45 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1/2 teaspoon salt
  • 5-1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup golden raisins
  • GARNISH:
  • 1 egg, lightly beaten
  • 2 tablespoons sliced almonds

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter, eggs, salt and 3 cups flour; beat until smooth. Stir in
  • enough remaining flour to form a soft dough. Stir in raisins.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface; divide dough
  • into six portions. Shape each into a 12-in. rope. Place three ropes

2 of 2

Sweet Braided Loaves (continued)

Directions (continued)

  • on a greased baking sheet and braid; pinch ends to seal and tuck
  • under. Repeat with remaining ropes. Cover and let rise until
  • doubled, about 45 minutes.
  • Brush with egg; sprinkle with almonds. Bake at 350° for 25-30
  • minutes or until golden brown. Cool on wire racks. Yield: 2 loaves
  • (12 slices each).
Nutritional Facts: 1 slice equals 194 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 93 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.