Hamdi Saidani This delicious braided bread recipe by Joanna Gaines is a quick and easy way to impress your guests with its soft, golden crust and slightly sweet flavor. Perfect for any meal, it uses simple, everyday ingredients like milk, honey, and eggs. Whether for breakfast or dinner, this versatile bread is a show-stopper!
Recipe Ingredients:
Bread
- ½ tablespoon Instant yeast (also called Rapid Rise Yeast) *dry active yeast alternative below
- 4 cups bread flour
- 1 teaspoon kosher salt
- ½ cup whole milk heated between 120-130°F
- ¾ cup water heated between 120-130°F
- ¼ cup honey
- 1 large egg
- 2 large egg yolks save whites for eggwash
- 2 tablespoons vegetable oïl
Egg Wash
- 2 large egg whites leftover from the bread
- 1 teaspoon water
- 1 tablespoon honey
How To Make Braided Bread Recipe?
- Mix the dough: Combine yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook. With the mixer on low speed, pour in the milk, water, honey, egg, egg yolks, and vegetable oil. Increase to medium speed and knead for 5–6 minutes until the dough pulls away from the bowl and is no longer sticky.
- First proof: Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.
- Shape and second proof: Turn the dough onto a lightly floured surface. Pull the edges inward, flip it over, and shape it into a ball again. Return to the bowl, cover with a damp cloth, and proof for another hour.
- Prepare braids: Divide the dough into 4 equal pieces. Roll each piece into logs, cover with a damp cloth, and let them rest for 20 minutes. Roll each log into 1½-inch / 4 cm strips, tapering the ends. Secure one end of the strips together and braid.
- Apply egg wash and proof: Place the braided dough on a greased baking sheet. Mix egg whites, water, and honey for the egg wash, then brush it over the dough. Proof uncovered for 40 minutes, brush again, and proof for an additional 40 minutes.
- Bake the bread: Preheat the oven to 375°F / 190°C. Once the bread goes in, reduce the temperature to 325°F / 160°C. Bake for 20 minutes, then tent the bread with aluminum foil and bake for another 15–20 minutes. The bread is ready when it sounds hollow when tapped, is golden brown, and reaches an internal temperature of 190°F / 88°C.
- Cool and serve: Allow the bread to cool completely before slicing. Enjoy!
Recipe Tips:
- Measure Ingredients Carefully: Use a kitchen scale for the flour and liquids to ensure precise measurements, especially when baking bread. Small variations can affect the texture of the dough.
- Check Liquid Temperature: Ensure milk and water are between 120–130°F (49–54°C) for activating instant yeast. Too hot can kill the yeast; too cold won’t activate it.
- Knead the Dough Thoroughly: Knead until the dough is smooth and pulls away from the bowl. This step builds gluten, giving your bread its soft, fluffy texture.
- Don’t Skip the Resting Periods: Allowing the dough to rise and rest properly is crucial for a light and airy bread. Be patient and proof it for the full time mentioned.
- Apply Egg Wash Generously: Brushing multiple layers of egg wash creates a beautifully golden and shiny crust. Be sure to coat every braid for an even finish.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover braided bread cool to room temperature. Store it in an airtight container or wrap it tightly in plastic wrap. Keep it in the refrigerator for up to 3 days to maintain freshness.
- Freeze: Allow the bread to cool completely, then wrap it tightly in plastic wrap and foil. Store in the freezer for up to 3 months. To thaw, place it at room temperature until fully defrosted.
- Reheat: Preheat the oven to 325°F (160°C). Wrap the bread in foil to prevent it from drying out and warm it for 10–15 minutes until soft and heated through.
Check out More Recipes:
Joanna Gaines Braided Bread
Description
This delicious braided bread recipe by Joanna Gaines is a quick and easy way to impress your guests with its soft, golden crust and slightly sweet flavor. Perfect for any meal, it uses simple, everyday ingredients like milk, honey, and eggs. Whether for breakfast or dinner, this versatile bread is a show-stopper!
Ingredients
Bread
Egg Wash
Instructions
- Mix the dough: Combine yeast, flour, and salt in the bowl of a stand mixer fitted with a dough hook. With the mixer on low speed, pour in the milk, water, honey, egg, egg yolks, and vegetable oil. Increase to medium speed and knead for 5–6 minutes until the dough pulls away from the bowl and is no longer sticky.
- First proof: Shape the dough into a ball, place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.
- Shape and second proof: Turn the dough onto a lightly floured surface. Pull the edges inward, flip it over, and shape it into a ball again. Return to the bowl, cover with a damp cloth, and proof for another hour.
- Prepare braids: Divide the dough into 4 equal pieces. Roll each piece into logs, cover with a damp cloth, and let them rest for 20 minutes. Roll each log into 1½-inch / 4 cm strips, tapering the ends. Secure one end of the strips together and braid.
- Apply egg wash and proof: Place the braided dough on a greased baking sheet. Mix egg whites, water, and honey for the egg wash, then brush it over the dough. Proof uncovered for 40 minutes, brush again, and proof for an additional 40 minutes.
- Bake the bread: Preheat the oven to 375°F / 190°C. Once the bread goes in, reduce the temperature to 325°F / 160°C. Bake for 20 minutes, then tent the bread with aluminum foil and bake for another 15–20 minutes. The bread is ready when it sounds hollow when tapped, is golden brown, and reaches an internal temperature of 190°F / 88°C.
- Cool and serve: Allow the bread to cool completely before slicing. Enjoy!
Notes
- Measure Ingredients Carefully: Use a kitchen scale for the flour and liquids to ensure precise measurements, especially when baking bread. Small variations can affect the texture of the dough.
- Check Liquid Temperature: Ensure milk and water are between 120–130°F (49–54°C) for activating instant yeast. Too hot can kill the yeast; too cold won’t activate it.
- Knead the Dough Thoroughly: Knead until the dough is smooth and pulls away from the bowl. This step builds gluten, giving your bread its soft, fluffy texture.
- Don’t Skip the Resting Periods: Allowing the dough to rise and rest properly is crucial for a light and airy bread. Be patient and proof it for the full time mentioned.
- Apply Egg Wash Generously: Brushing multiple layers of egg wash creates a beautifully golden and shiny crust. Be sure to coat every braid for an even finish.
Joanna Gaines Braided Bread
