Homemade Braided Bread

There's something special about pulling a fresh loaf of homemade bread from the oven. This braided bread has a soft, tender crumb and a beautiful golden crust that's perfect for everything from family dinners to sandwiches the next day.

Don't let the braided shape fool you. This dough is easy to make, and I'll show you exactly how to braid it so your loaf turns out beautiful every time.

Homemade Braided Bread That's Easier Than It Looks

Braiding dough might look fancy, but it's really just three simple strands woven together. Once you've done it once, you'll wonder why you waited so long to try it. This recipe uses a straightforward white bread dough that's easy to work with and bakes into a soft, tender loaf with a beautiful golden crust.

Whether you're serving it with dinner, making sandwiches, or simply enjoying a slice warm from the oven with butter, this bread is as practical as it is pretty. I'll walk you through each step, including how to braid the dough and what to look for as it rises and bakes.

Key ingredients

• Flour - I use regular, all-purpose flour
• Active dry yeast - You'll need one packet or 2 ¼ teaspoons
• Honey - Adds just a bit of sweetness to the dough. Granulated sugar could also be used.
• Sesame seeds - You could also add poppy seeds or leave plain

How to make braided bread

• Add water, yeast, and honey to a mixing bowl. Stir to combine
• Let the mixture rest for 5 minutes until bubbly
• Add one cup of flour, oil, and salt

• Continue adding flour ½ cup at a time until the dough begins to form a ball
• Knead in a stand mixer at a low speed for 5-7 minutes

• Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise until doubled in size.
• Gently deflate the dough and divide it into three equal pieces
• Form each piece into a long rope between 12 and 20 inches long. The longer the ropes, the thinner the loaf. The shorter the ropes, the fatter the loaf. My ropes were approximately 16 inches long.

Braiding the dough

There are two methods for braiding a three-strand loaf. I show both methods in the video below, or one of the methods in the images. Either method can be used for this loaf.

• You'll be focusing on the center strand. However, the actual piece that is in the center changes positions each time.
• Start braiding in the middle, rather than working just from top to bottom
• The pattern will be left over center, right over center, and then left over center...
• Place three strands of dough parallel to each other with a bit of space between each strand
• Begin with the outer left strand and place it over the center strand in the middle of the strand (not at the top of the strands)

• Alternate bringing the outside piece from the left and then the right over the center strand
• Once you are at the end, pinch strands together
• To work on the other end of the strands, flip the strands upside down from top to bottom
• Begin braiding with the remaining strands

• Move finished braided loaf to a sheet pan lined with parchment paper
• Cover with plastic wrap sprayed with a nonstick spray
• Let the dough rise a second time until it is puffy and has nearly doubled in size, usually 30–60 minutes depending on the warmth of your kitchen.
• Just before baking, brush loaf with an egg white wash and sprinkle with sesame seeds

• Bake in a preheated 400°F oven for 20 minutes

Recipe tips

• Try to keep the strands as evenly sized as possible
• If the strands shrink after rolling, just let them rest for 1-2 minutes and reroll
• When braiding, keep the strands fairly loose. If you braid too tightly, the loaf will become uneven as it bakes.
• The egg wash helps the bread turn a lovely golden color. You could also use oil or melted butter if you prefer. Learn all about different types of bread glazes.
• Sesame seeds are optional. Other options include poppy seeds, chia seeds, everything bagel spice or leave plain.
• Bread is best if it is fully cooled before slicing

Recipe Faqs

Ways to use leftover bread

We don't usually end up with any leftover bread that is just getting too stale to eat. But when we do, we don't let it go to waste! Try using leftover bread in the following recipes:

• Baked French Toast
• Strawberry French Toast
• Salad Croutons
• Dried Bread Cubes

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my delicious homemade bread recipes!