French Bread Braids Recipes

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FRENCH BREAD BRAIDS



French Bread Braids image

My family and friends loves my bread and I love to make and bake breads and it is so easy to fix it. They are so good and tasty and moisture.

Provided by Lisa Johnson

Categories     Savory Breads

Time 4h20m

Number Of Ingredients 8

4 3/4-53/4 c all purpose flour
1 Tbsp sugar
3 tsp salt
2 pkg active dry yeast
2 c water
2 Tbsp shortening
1 Tbsp water
1 egg white

Steps:

  • 1. In large bowl, combine 3 cups flour, sugar, salt and yeast, mix well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130 F.). Add warm liquid to flour mixture, blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl, cover loosely with greased plastic warp and cloth towel. Let rise in warm place (80 to 85 F.) until light and doubled in size, 45 to 60 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half, divide each half into 3 equal parts. Roll each part into 14-inch rope. Braid 3 ropes together, seal ends. Place on greased cookie sheet. Repeat with other half of dough. In small bowl, combine 1 tablespoon and egg white, beat sightly. Carefully brush over loaves. Cover, let rise in warm place until light and doubled in size, 20 to 30 minutes. Heat oven to 375 F. Uncover dough, brush loaves again with egg white mixture. Bake at 375 F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet, cool on wire racks for 1 hour or until completely cooled.

DEBRA'S BRAIDED FRENCH BREAD



Debra's Braided French Bread image

The most delicious braided french bread is the best recipe! You'll want to make this bread recipe often!

Provided by homewithholly

Categories     Appetizer     Side Dish

Number Of Ingredients 8

3 tbsp yeast
3 1/2 cups water
3/4 cup sugar
1/3 cup butter (*can substitue oil if you don't have butter)
4 tsp salt
8 cups flour
non-stick cooking spray
extra flour for rolling out the dough

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.

FRENCH BREAD



French Bread image

A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France.

Provided by Jenn Hall

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h40m

Yield 30

Number Of Ingredients 7

6 cups all-purpose flour
2 ½ (.25 ounce) packages active dry yeast
1 ½ teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  • On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  • Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  • Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  • With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.9 g, Sodium 119.4 mg, Sugar 0.1 g

ABBY'S FRENCH BREAD BRAIDS



Abby's French Bread Braids image

On the advice of her mother in law Abby got one essential cookbook. This recipe comes from this book, Pillsbury Complete Cook Book.

Provided by Hill Family

Categories     Yeast Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 8

4 3/4-5 3/4 cups flour
1 tablespoon sugar
3 teaspoons salt
2 (14 1/2 ounce) packages dry yeast
2 cups water
2 tablespoons shortening
1 tablespoon water
1 egg white

Steps:

  • In a bowl combine 3 cups flour, sugar, salt and yeast, mix well.
  • In a small sauce pan heat 2 cups water and shortening until very warm.
  • Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed.
  • By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough.
  • On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute.
  • Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min.
  • Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts.
  • Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half.
  • In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute.
  • Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown.
  • Remove from oven and cool on wire racks.

Nutrition Facts : Calories 2448.9, Fat 34.8, SaturatedFat 6.1, Sodium 3733.6, Carbohydrate 391.2, Fiber 95, Sugar 7.2, Protein 191.1

HOME-STYLE FRENCH BREAD



Home-Style French Bread image

Provided by Food Network

Categories     side-dish

Yield 2 large loaves

Number Of Ingredients 7

2 envelopes (1/4-ounce each) active dry yeast
1 tablespoon plus 2 teaspoons sugar
2 cups warm water (about 110 degrees F.)
1 1/2 teaspoons salt
5 cups flour
4 tablespoons yellow cornmeal
1 egg yolk mixed with 1 tablespoon water

Steps:

  • Using an electric mixer with a dough hook, combine the yeast, sugar and warm water and mix for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook.
  • Grease a mixing bowl with the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours.
  • Remove the dough from the bowl and invert it onto a heavily floured surface. Divide the dough into 2 equal portions. Pat each portion into a large rectangle, about 3/4-inch thick. Roll up the dough, beginning with the short side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough.
  • Sprinkle a baking sheet evenly with 2 tablespoons of the cornmeal. Place the loaves on the baking sheet, about 3 inches apart. Sprinkle with the remaining 2 tablespoons cornmeal. Cover the loaves with a cloth and let rise until double in size, about 1 hour.
  • Preheat the oven to 400 degrees F.
  • With a sharp knife, make diagonal slashes, about 1-inch apart, on the top of each loaf. With a pastry brush, brush the egg wash evenly over each loaf. Place a cup of hot water in an oven-proof container on the baking sheet with the loaves.
  • Bake for 45 minutes, or until the bread is golden brown. Remove from the oven and cool on a rack. Slice to serve.

BRAIDED FRENCH LOAF



Braided French Loaf image

Voilà! A shapely baking pan turns refrigerated bread dough into a made-in-minutes braided loaf.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 15

Number Of Ingredients 2

2 cans (11 oz) refrigerated Pillsbury™ Original French Bread
1/2 cup shredded Parmesan cheese (2 oz), if desired

Steps:

  • Heat oven to 350°F. Spray braided loaf pan with cooking spray. Remove dough from cans. Completely unroll 1 can of dough; wrap around second loaf and press edges to seal. Place loaf, seam side up, in pan.
  • Bake 32 to 36 minutes or until golden brown. Remove from pan to cooling rack, placing braid side up. Sprinkle Parmesan cheese over top of loaf. Cool completely, about 30 minutes.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 240 mg

FRENCH BREAD BRAIDS



French Bread Braids image

Number Of Ingredients 8

4 3/4 to 5 3/4 cups all-purpose flour
1 tablespoon sugar
3 teaspoons salt
2 packages active dry yeast
2 cups water
2 tablespoons shortening
1 tablespoon water
1 egg white

Steps:

  • 1. In large bowl, combine 3 cups flour, sugar, salt and yeast mix well. In small saucepan, heat 2 cups water and shortening until very warm (120 to 130°F.). Add warm liquid to flour mixture blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in an additional 1 1/2 to 2 1/4 cups flour to form a stiff dough.2. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 8 minutes. Place dough in greased bowl cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.3. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough in half divide each half into 3 equal parts. Roll each part into 14-inch rope. Braid 3 ropes together seal ends. Place on greased cookie sheet. Repeat with other half of dough.4. In small bowl, combine 1 tablespoon water and egg white beat slightly. Carefully brush over loaves. Cover let rise in warm place until light and doubled in size, 20 to 30 minutes.5. Heat oven to 375°F. Uncover dough brush loaves again with egg white mixture. Bake at 375°F. for 25 to 30 minutes or until golden brown. Immediately remove from cookie sheet cool on wire racks for 1 hour or until completely cooled.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Slice * Calories: 80 * Calories from Fat: 10 * % Daily Value: Total Fat: 1 g 2% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 16 g 5% * Dietary Fiber: 1 g 2% * Sugars: 1 g * Protein: 2 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Keep Rising Dough Covered, and Cook's Note: How to Braid Yeast Bread Dough

Nutrition Facts : Nutritional Facts Serves

FAILPROOF FRENCH BREAD (BREAD MACHINE)



Failproof French Bread (Bread Machine) image

This makes two loaves of long baguette type French bread that has wonderful flavor and is so easy to make!

Provided by Marie

Categories     Yeast Breads

Time 35m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 4

3 1/2 cups bread flour
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1 1/4 cups warm water

Steps:

  • Place ingredients in bread machine according to manufacturers directions.
  • Start machine on dough setting.
  • When dough cycle is complete, remove dough with floured hands and cut in half on floured surface.
  • Take each half of dough and roll to make a loaf about 12 inches long in the shape of French bread.
  • Place on greased baking sheet and cover with a towel.
  • Let rise until doubled, about 1 hour.
  • Preheat oven to 450°.
  • Bake for 15 to 20 minutes or until golden brown, turning pan around once halfway during baking.
  • Remove baked loaves to wire racks to cool.

BRAIDED BREAD



Braided Bread image

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

8 to 9 cups bread flour
2 packages (1/4 ounce each) quick-rise yeast
2 tablespoons sugar
1 tablespoon salt
2-1/2 cups water
1/4 cup butter, cubed
1/4 cup honey
4 eggs
Cornmeal
2 teaspoons cold water
Sesame or poppy seeds

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 :

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