A Simple Braided Bread Recipes
A SIMPLE BRAIDED BREAD
I love this recipe because it is simple, quick, and easy to do. Anyone who can defrost food and turn the oven on can make it. It is also as good, if not better, than bread made from scratch!
Provided by Papa Di
Categories Breads
Time 2h25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise.
- Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
- Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
- Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
- Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
- Let rise until double in size (Appr. 45 min.).
- Preheat oven to 375 degrees.
- Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
- Remove the bread from the baking sheet and cool on a wire rack.
- Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.
Nutrition Facts : Calories 36.8, Fat 2.5, SaturatedFat 0.8, Cholesterol 105.8, Sodium 35.3, Carbohydrate 0.2, Sugar 0.2, Protein 3.1
BRAIDED BREAD
My grandmother inspired me to try cooking. Homemade bread is my passion. I've always loved it, and in order to satisfy my appetite for it, I decided I'd have to learn to make my own bread. Nothing tastes better than a warm slice topped with butter.-Al Latimer, Bentonville, Arizona
Provided by Taste of Home
Time 50m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine 5 cups flour, yeast, sugar and salt. Heat water, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed. Separate one egg; refrigerate the egg white. Add egg yolk and remaining eggs to yeast mixture; beat until smooth. Add enough remaining 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 let rise in a warm place until doubled, about 1 hour., Punch dough down and divide in half. Divide each portion into thirds; shape each into a rope about 18 in. long. Sprinkle two greased baking sheets with cornmeal; place three ropes on each baking sheet and braid. Pinch ends firmly and tuck under. Cover and let rise until nearly doubled, about 45 minutes., Beat cold water and reserved egg white; brush over the dough. Sprinkle with sesame or poppy seeds. Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.
Nutrition Facts :
SWEET BRAIDED BREAD
A deliciously sweet and rich bread that is braided for a beautiful centerpiece on the table. Add rainbow sprinkles for a more festive look.
Provided by Jenn L.
Categories Bread Yeast Bread Recipes
Time 2h10m
Yield 24
Number Of Ingredients 11
Steps:
- Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
- Preheat the oven to 170 degrees F (75 degrees C).
- Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
- Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
- Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
- Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
- Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
- Turn off oven. Let braids rise in the warm oven for 45 minutes.
- Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
- Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 36.9 g, Cholesterol 56.1 mg, Fat 9.8 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 8.6 g
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