Eight Strand Braided Bread Recipes

EIGHT-STRAND BRAIDED BREAD

Steps:

• Dissolve 1 tsp of the sugar in the warm water in a large bowl and add the yeast. Stir and let sit until foaming, about 5 to 10 minutes.
• Into the yeast mixture, whisk 2 of the eggs, the oil, the salt, the water and the remaining sugar. Add the flour one cup at a time until the dough comes together in a sticky bunch. Keep adding the flour gradually until dough comes away from sides of the bowl and is soft and a little sticky. You may not need all of the flour.
• Turn the dough onto a work surface and knead until smooth, about 5 to 8 minutes. Shape into a loose ball.
• Place the dough into a lightly-oiled medium bowl, then flip it to coat both sides. Cover with a towel and let rise until doubled in size, about 1 hour to 1 1/2 hours.
• Once risen, gently press down on the dough to knock it back, then cover and let rise for another 45 minutes.
• Divide the dough into eight equal pieces then roll out each piece into a strand about 14 to 16 inches long.
• Lay the strands out on a lightly floured surface, fanning out from one central point at the top. Pinch all the ends together at the top and press down to stick them to the table.
• To braid, number the strands of dough 1 through 8 from left to right. Every time you move a strand it will take the new number of its new position in the row.
• Preliminary move - this move is not repeated: place 8 under 7 and over 1
• Step 1: place 8 over 5
• Step 2: place 2 under 3 and over 8
• Step 3: place 1 over 4
• Step 4: place 7 under 6 and over 1
• Repeats steps 1 through 4 until all the dough is braided then tuck the ends underneath.
• Place the braided dough onto a parchment-lined baking tray, cover with plastic wrap, and leave to rise until doubled again, about an hour.
• Preheat the oven to 375°F.
• Beat the remaining egg with a pinch of salt. When loaf has risen, brush with the egg wash and bake in the oven for 25 to 35 minutes.
• When done, bread will be a deep golden brown and sound hollow when knocked on the base. Cool on a rack before serving.

BRAIDED BREAD

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.