Braided Bread

January 13th, 2020

Braided Bread from Sugarlaws

First, some very good news.  I have moved to a new blog hosting company — which means, happily for me, that I will never have to deal with the old (awful) blog hosting company ever again.  Happily for you, this should mean that you don’t see any more terrible error messages about CPU quotas, server unavailability, or my blog being disabled (no, I was not expecting that, and yes, I screamed and cried). 

So, with that taken care of, I give you this awesome braided bread recipe.  I’m excited to post this because it seems that nearly every time I post a bread recipe, it’s extremely popular.  And I know exactly why that is — it’s because freshly baked, homemade bread is quite possibly the most wonderful creation on earth.  I can resist most of the things I create in my kitchen — I managed to go several days before polishing off the flourless chocolate cake I just posted, and I’ve navigated countless batches of cookies and cakes without completely gorging myself. 

But fresh baked bread?  Somehow it never even lasts even overnight. 

So after a rough week, this was my ultimate comfort food.  Soft and slightly dense, it’s a serious breakfasty bread that could use a smear of jam and not much else. 

Braided Bread from Sugarlaws

Braided Bread

2 tbsp sugar
1 packet active dry yeast (approx 2 1/4 tsp)
1 cup warm milk (microwaved for 20-30 seconds)
3 cups all-purpose or bread flour
3/4 teaspoon salt
2 tablespoons butter, softened
1 egg, beaten

Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes until milky.  Add flour, butter and salt to yeast mixture; mix until evenly incorporated.

Knead the dough until smooth (about 5-10 minutes).  Cover dough with plastic wrap, and let rest in a warm place for 30 minutes.

Punch the dough down and divide it into four equal portions.  Roll each quarter of the dough into a long rope, approximately 12″ long.  Place all four ropes on top of a greased baking sheet.  Take the top end of each rope and press together to join them.  Braid the dough by taking each outside rope and moving it to the center (I don’t know how to better describe braiding, but if you don’t know how, google it!).  Tuck the ends below the braided strands if any are uneven.

Cover with plastic wrap and let rise in a warm place for 90 minutes or until doubled in size.  While the bread is rising, preheat the oven to 375 degrees.

Bake the dough for 15 minutes and remove from the oven.  Brush the beaten egg onto the dough to create an even, glossy layer.  Put the dough back in the oven and bake for an additional 10 minutes. Remove from the oven, and cool for 5 minutes on a wire rack. Serve warm, if possible.

Serves 8.

Braided Bread from Sugarlaws

Tags: breads · food

20 responses so far ↓

  • 1 RecipeGirl // Jan 11, 2009 at 9:40 am

    Yay for your new hosting co!  This is beautiful 🙂

  • 2 Kitt // Jan 11, 2009 at 9:53 am

    Lovely bread! Glad you said buh-bye to bad host! Here’s to smooth sailing ahead.

  • 3 Joy the Baker // Jan 11, 2009 at 10:02 am

    I’m so glad you got your hosting worked out!  This bread looks super comforting.  Love it!

  • 4 Patsyk // Jan 11, 2009 at 2:15 pm

    Looks beautiful!  Bread is definitely a comfort food for me as well.

  • 5 Paula // Jan 11, 2009 at 5:33 pm

    I believe that bread is the ultimate comfort food!! Your braid is stunning!

  • 6 maris // Jan 11, 2009 at 8:05 pm

    This looks sooo good! I love bread, especially fresh from the oven, yum.

    I just got a KA mixer so I’ll be making lots of breads! I always have trouble with yeast though – i can never really get the dough to rise!

  • 7 Kristen // Jan 12, 2009 at 5:38 am

    I’m always impressed by your bread and even more so knowing you live next to that yummy restuarant with amazing delicious fresh bread…

    How are we going to celebrate my bday when I get home from Germany?

  • 8 Happy Cook // Jan 12, 2009 at 8:53 am

    I love freshly baked bread, just made one today , still have to post them.
    This braided bread looks yummy .

  • 9 VeggieGirl // Jan 12, 2009 at 10:18 am

    Hooray for moving to a new blog hosting company, and for braided bread!! 😀

  • 10 stephchows // Jan 12, 2009 at 1:25 pm

    It’s so true, it never lasts the night! Looks delicious 🙂

  • 11 Calvin // Jan 14, 2009 at 1:09 pm

    Hai.  Thet bred lewks yum!

  • 12 Kristen // Jan 14, 2009 at 6:57 pm

    What a gorgeous loaf! Homemade bread never lasts long in our house either… and I am usually one of the biggest culprits!

  • 13 Donald // Jan 15, 2009 at 11:12 am

    That’s one good looking loaf of bread. I swear I can smell it through the monitor.


    You’re killing me here!

  • 14 Lucy // Jan 15, 2009 at 11:23 am

    I just found your blog today while searching for a recipe for whole wheat pasta (which I am about to make as soon as I’m finished here). I also can’t wait to try this bread … it looks delicious. I have made a New Year’s goal to be making all of my bread products from scratch by the end of 09 … so I will definitely put this on the list to try.

  • 15 Sara // Jan 15, 2009 at 3:51 pm

    Yummy looking bread!! I was wondering, do you think you could substitute some of the white flour for whole wheat flour? Just wondering your thoughts. I’m going to make it this way first though!

  • 16 Eileen // Feb 5, 2009 at 12:52 pm

    Hi, I came across ur site today and decided to make the Braided Bread. I was a little unsure about it but I forged ahead LOL. It is a wonderful bread. It smelled great raising and even better baking. Me and my mom ate buttered slices while it was still warm with our afternoon coffee, MMMMMMMMMMM!!!!!!!!. I wanted u to know that someone made it and did not just admire the photo. It was GREAT!!!! Thanks

  • 17 Meredith // Feb 12, 2009 at 9:37 am

    Hi Katy! I StumbledUpon your site, and I love it! I made the Braided Bread two days ago (after spending all day sitting in class daydreaming about this recipe), and it was terrific!

    I was worried the bread wasn’t rising properly, because the dough was kind of stringy. And my braid looked a little rough. But then it began rising very nicely, and came out of the oven a beautiful loaf! It didn’t last more than a full day, between my boyfriend and me.

    Thanks for an easy, delicious recipe!

  • 18 Anna // Feb 18, 2009 at 5:46 pm

    I just fininished baking this bread (with a little help from my roommate in braiding the four strands) and delved into the first slice.  It’s easy to make, delicious and totally impressive-looking!  Thanks!  🙂

  • 19 Round Challah: Happy Rosh Hashanah to my Jewish Friends! « Sotsil // Sep 20, 2009 at 11:16 am

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