Tricolor Braid Recipe

4.5 2 4
Tricolor Braid Recipe
Tricolor Braid Recipe photo by Taste of Home
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Tricolor Braid Recipe

Read Reviews
4.5 2 4
Publisher Photo
“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.
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + cooling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough.
  3. 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.
  4. Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough.
  5. 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.
  6. Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough.
  7. 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.
  8. 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.
  9. Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids.
  10. 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.
Originally published as Tricolor Braid in Taste of Home February/March 2006, p47

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MY REVIEW
Spiffy64 User ID: 5125460 134824
Reviewed May. 9, 2010

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

MY REVIEW
Sprowl User ID: 29186 134823
Reviewed Feb. 20, 2010

"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"

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