Country Braided Bread Recipes

DEBRA'S BRAIDED FRENCH BREAD

Steps:

• In a large mixing bowl, stir 3 tbsp of yeast into 3 1/2 cups of warm water.
• Stir until yeast is disolved. Let stand for a few minutes.
• When yeast starts to froth on the top, dump into stand mixer. Then add 3/4 cups sugar, 1/3 cup softened butter, 4 tsp's of salt. Mix on low speed for about a minute or so.
• Start adding flour to the mixture 2 cups at a time. Allow it to mix in for about 20-30 seconds before adding the next 2 cups.
• After adding all 8 cups of flour, you should have a soft, elastic dough. If the dough is super sticky, add another 1/2 cup-1 cup of flour. Let mix for a few minutes until all the flour is worked in.
• Spray a large bowl with a non-stick cooking spray and place the dough in the bowl.
• Cover bowl with a damp towel. I run hot water on a clean flour sack towel to get it wet. You can use any tea or dish towel, just make sure it's clean and not a heavy towel. You don't want the top of the dough to dry out.
• Place the bowl of dough covered with the damp towl in a warm place. I use the proofing setting on my oven or the proofing mode on my bread warming drawer to speed it up. You can turn on your oven for a few minutes to get it warm, then turn it off and set inside the oven. Be careful to not get it over 100 degrees or so. You want it warm, not hot.
• Let the dough rise until double in size. If the towel sticks to the top of the dough, gently remove the towel. You can always remove the towel towards the end and use the squirt bottle with water to keep the top of the dough moist. You don't want it to dry out.
• Sprinkle some flour onto a clean surface. I use a flour sifter to sprinkle the flour out more evenly.
• Dump the dough onto the floured surface.
• Try to get the dough into somewhat of a misshapen rectangular shape.
• Then start pulling and stretching sections from the side and pull it over on top of the dough towards the middle and press lightly down.
• This helps give the dough a more uniform look.
• When you've got it looking more uniform in shape, turm it over onto the flat, smooth side.
• Pat the ends to make it more flat and a long rectangle. This doesn't have to be perfect, just get it as close to this shape as you can.
• I do this process to make it easier to cut equal amounts of dough for each of the sections you are going to braid. I make little lines on the top of the dough with my dough scraper to section it into 9 or 12 sections. If you want 4 smaller loaves, do 12 sections. If you want 3 larger loaves, do 9 sections.
• Use the squirt bottle with water to lightly mist the top of dough every so often so that it doesn't dry out while you're sectioning and braiding. I also keep the dough covered with the damp tea towel to keep it from drying out.
• Cut 3 sections at a time, then cover up the dough while you braid each loaf. Use your hands to strech and roll each piece into about a 10"-12" piece.
• Pinch the three pieces together with the middle piece on top.
• Tuck the three pieces under themselves. You may need to hold them down with one hand while you start the braid with the other.
• You can tuck the end under more once the whole loaf has been braided so don't worry if it's not perfect.
• Take the right section over the middle section to start the braid.
• Then take the left section and continue the braid.
• The dough will keep stretching and getting longer as you braid.
• Keep the braid going and don't worry if it's not perfect. The dough will rise and and hide all your imperfections.
• When you get to the end, pinch the 3 pieces of dough together and tuck under. Check the end you began with and make sure it's tucked under too. Get your baking sheets out (you'll need two) and spray with non-stick cooking spray. Preheat your oven to 400 degrees.
• Now that the braid is done, use your dough scraper and your hand and gently lift the dough and set it on the baking sheet.
• You can get two braids on a standard baking sheet pan. I alternate the braided loafs so that they are opposite to each other. Cover with the damp towel again and let rise another 20-30 minutes.
• Bake for 15-20 minutes depending on your oven. When the top is dark golden brown, it's done.
• Remove from the oven and brush the tops with butter.
• Vatiations: Brush the dough with an egg wash or milk and sprinkle with sesame seeds or poppy seeds before baking. You can make into individual french rolls, small braided rolls or just round shaped rolls.

SWEET BRAIDED BREAD

Steps:

• In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
• Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
• Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15-20 minutes.
• Punch down dough. Knead for 1 minute, then divide the dough into 3 same sized portions.
• Roll each out into long logs and set them up on the counter side by side.
• Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
• Brush thoroughly with egg mixture and then sprinkle with the turbinado sugar.
• Let the loaf sit while oven is preheating to 350 degrees F, or about 10 minutes.
• Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Let cool. Slice & enjoy with butter!

BRAIDED ITALIAN HERB BREAD

Steps:

• Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
• Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
• Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

COUNTRY WHITE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

COUNTRY BRAIDED BREAD

Steps:

• 1. Stir together 2 1/2 c of the flour, yeast, & salt in L bowl. Combine milk, water, 3 tbs olive oil, & honey in Med saucepan. Cook over med heat, stirring, until very warm (120 to 130 degrees). Stir liquid into flour mixture, then stir in 2 more cups flour.
• 2. Stir flour mixture until well combined and begins to leave side of bowl. Turn dough out onto a floured surface and work into a ball. Knead for 10 min., adding more flour as needed to keep from sticking.
• 3. Place dough in L greased bowl. Turn dough to coat evenly. Cover with plastic wrap or damp towel. Place bowl on lowest oven rack. Turn oven on to lowest setting for 1 min, then turn off. Let rise for 30 to 40 min or til doubled in size.
• 4. Punch down the dough. Knead on lightly floured surface 10 times to release air bubbles. Cover dough, let rest for 10 min.
• 5. To shape the dough: on a lightly floured surface, divide dough in half. Divide each half into thirds. Shape each third into into a 14 inch rope. Place three ropes side by side, on a greased L baking sheet. Braid ropes together, pinching ends to seal. Repeat with 2nd half of dough. Brush the loaves with beaten egg, then with olive oil. Cover loaves and let rise 20 min.
• 6. Meanwhile, preheat oven to 375. Bake loaves for 20 to 25 min until golden brown. Transfer loaves to wire rack to cool slightly.
• 7. Serve bread warm with butter or olive oil for dipping.