A soft loaf of white bread perfect for sandwiches or topping with butter and honey at dinnertime. This braided bread is easy to make and looks impressive enough to serve to company.
Why make this bread
This is a simple white bread dough recipe that's made extra fancy by braiding the dough before it's baked.
This is a three strand braid that just adds a beautiful finished look to the bread. You could always skip the braiding and just form it into a loaf too.
Perfectly soft with a beautiful crumb, this braided bread goes perfectly with dinnertime. Serve with pasta to wipe up any extra sauce or with a bowl of soup or a salad.
All you need is a little butter and honey or this homemade whipped honey butter.
I mix and knead the dough entirely in my stand mixer. However it can easily be mixed and kneaded by hand too.
As easy as it is to braid with three strands, I initially had some challenges when braiding this bread. It came out uneven and just didn't look pretty! I found a few tricks to make a perfectly braided bread! All of my tips are included in detailed instructions below.
You can't go wrong with this loaf of homemade bread.
Key ingredients
Ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- 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
Step by step directions
- Add water, yeast and honey to a mixing bowl. Stir to combine
- Let mixture rest for 5 minutes until bubbly
- Add one cup of flour, oil and salt
- Continue adding flour ½ cup at a time until dough begins to form a ball
- Knead in stand mixer at a low speed for 5-7 minutes
- Form dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise until doubled in size.
- Gently deflate dough and divide into three equal pieces
- Form each piece into a long rope between 12-20 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
- 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 space between each strand
- Begin with the outer left strand and place 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
- Allow loaf to double in size
- Just before baking, brush loaf with an egg white was 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.
- Sesame seeds are optional. Other options include poppy seeds, chia seeds, everything bagel spice or leaving plain.
- Bread is best if it is fully cooled before slicing
Recipe Faqs
This loaf of braided bread will stay fresh for 3-4 days as long it is wrapped tightly in plastic wrap once the bread has fully cooled. Do not refrigerate.
Yes, this bread can be frozen. Once if is fully cooled, double wrap in plastic wrap and then freeze. Use within one month.
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:
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!
Braided Bread
Equipment
Ingredients
Dough
- 1 cup warm water
- 1 tablespoon honey
- 2 ¼ teaspoons active dry yeast (1 package)
- 2 ¼ cups flour
- 1 teaspoon salt
- 1 tablespoon oil (canola or vegetable oil)
Glaze
- 1 egg white
- 1 tablespoon water
- 1 tablespoon sesame seeds
Instructions
Dough
- Add water, yeast and honey to a mixing bowl. Stir to combine.1 cup warm water, 2 ¼ teaspoons active dry yeast, 1 tablespoon honey
- Let mixture rest for 5 minutes until bubbly
- Add one cup of flour, oil and salt. Mix well.2 ¼ cups flour, 1 tablespoon oil, 1 teaspoon salt
- Continue adding flour ¼ cup at a time until dough comes together and forms a ball. The dough should be tacky, but not sticky. You might not use all the flour called for.
- Knead in mixer with a dough hook on low speed for 5-7 minutes
- Form dough into a ball and place in a lightly greased bowl and cover with plastic wrap.
- Allow dough to double in size - 1 ½ - 2 hours
- Gently deflate dough and form into three strands
- Braid dough and place on a baking sheet lined with parchment paper or is lightly greased. Cover with plastic wrap that has been sprayed lightly with a nonstick spray.
- Allow loaf to double in size - 30-45 minutes
Glaze
- Mix egg white and water together. Brush on loaf.1 egg white, 1 tablespoon water
- Sprinkle on sesame seeds1 tablespoon sesame seeds
- Bake in a preheated 400°F oven for 20 minutes
- Allow bread to fully cool on a baking rack before slicing
- Slice bread into 12 slices
Notes
- 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.
- Sesame seeds are optional. Other options include poppy seeds, chia seeds, everything bagel spice or leaving plain.
- Bread is best if it is fully cooled before slicing
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Wanda says
Made this bread a few times it's so good. I'm wondering about using milk instead of water, your thoughts.
Kathy says
You can easily replace the water with milk, either all or part. Milk will make a sofer loaf with a finer crumb and will also add flavor. Give it a try and let me know how it turns out!
Kathy 🙂
Jennyfer Balaan says
Looks yummy
Kathy says
Thank you! It's very tasty!!! 🙂
Dawn says
There is nothing quite as satisfying to make or eat than homemade bread. This one is a beautiful, Kathy! I would love some smeared with butter right about now.
Kathy says
Thanks!!! I do love making bread! This was a fun one to make and is the first time I've done a braided bread.
Kathy 🙂
David @ Spiced says
I just made a loaf of bread this past weekend - we were channeling similar thoughts here, Kathy! I'm really loving this breaded version, and I'm thinking this should be the next loaf up once we polish off the one sitting on the kitchen counter. And the sesame seeds on top are a fun addition, too!
Kathy says
There's nothing better than making homemade bread - especially when the weather is cold outside! It just warms you through!