Hamdi Saidani Joanna Gaines Braided Bread is an American-style honey yeast loaf with a shiny, deep golden crust. This soft bread uses whole milk and honey to create a tender crumb that’s great for family dinners.
If you do nothing else, make sure you use a thermometer to check your milk and water temperature. That’s the difference between a loaf that reaches the ceiling and one that stays flat because you accidentally killed the yeast with too much heat. I’ve found that if the liquid feels hot to your finger, it’s probably too hot for the dough, so stick to that 120°F to 130°F range.
The honey is doing more work than you’d think here. Without it, the crust stays pale and the bread lacks that specific richness that makes this version stand out from a standard white loaf. I didn’t expect the double egg wash to matter that much, but when I tried skipping the second coat, the finish wasn’t nearly as glossy or dark. It’s my go-to recipe when I want a center piece for the table that looks like it came from a professional bakery.
Joanna Gaines Braided Bread Ingredients
For the Bread:
- 1/2 tablespoon instant yeast
- 4 cups (500g) bread flour
- 1 teaspoon kosher salt
- 1/2 cup (120ml) whole milk, heated to 120-130°F
- 3/4 cup (180ml) water, heated to 120-130°F
- 1/4 cup (85g) honey
- 1 large egg
- 2 large egg yolks
- 2 tablespoons vegetable oil
For the Egg Wash:
- 2 large egg whites
- 1 teaspoon water
- 1 tablespoon honey
How To Make Joanna Gaines Braided Bread
- 1. Mix the dough: Put the yeast, flour, and salt into your stand mixer bowl with the dough hook attached. Turn it on low and slowly pour in the milk, water, honey, egg, yolks, and oil. Bump the speed up to medium and let it knead for about 6 minutes until the dough stops sticking to the sides and looks smooth.
- 2. First proof: Grease a clean bowl with a little oil and roll your dough into a ball inside it. Cover the top with a damp kitchen towel and leave it in a warm spot for 1 hour so it can double in size.
- 3. Shape and second proof: Punch the dough down gently on a floured counter and fold the edges into the middle to form a ball again. Put it back in the bowl, cover it up, and let it sit for one more hour.
- 4. Prepare braids: Cut the dough into 4 even chunks and roll them into short logs. Cover them with the damp cloth and let the gluten relax for 20 minutes before you stretch them into long, tapered strips about 15 inches long.
Letting the dough rest for those 20 minutes is the only way to get the strips long enough without them snapping back like rubber bands. If you try to force them into shape immediately, the dough will tear and your braid will look lumpy.
- 5. Braid the loaf: Pinch the four ends together at the top and weave them into a tight braid, tucking the bottom ends underneath. Move the loaf to a greased baking sheet so it has plenty of room to expand.
- 6. Apply egg wash and proof: Whisk the egg whites, water, and honey together and brush a thick layer over the dough. Let it sit uncovered for 40 minutes, brush it again with a second coat of egg wash, and let it rise for another 40 minutes.
- 7. Bake the bread: Set your oven to 375°F (190°C) and slide the tray in, then immediately turn the heat down to 325°F (160°C). Bake for 20 minutes, then put a piece of foil over the top like a tent and bake for another 15 minutes.
The foil tent is a mandatory move because the honey in the dough and the wash makes the crust brown very fast. If you don’t cover it, the outside will burn before the middle is fully baked.
- 8. Cool and serve: Take the bread out and let it sit on a wire rack until it’s cold. If you cut into it while it’s still hot, the steam escapes and the inside will turn gummy and dense.
Recipe Tips
- Check the yeast: Even though this uses instant yeast, make sure your package hasn’t expired. If the dough hasn’t moved at all after the first 30 minutes in the bowl, your yeast is likely dead and you’ll need to start over with a fresh batch.
- Use bread flour: Don’t swap this for all-purpose flour if you want that classic chewy texture. Bread flour has more protein, which creates the strength needed to hold the weight of the honey and eggs without collapsing.
- Taper the ends: When you’re rolling out your four strips, make the middle thicker and the ends much thinner. This gives the finished loaf a beautiful football shape that looks much more professional than a blocky rectangle.
- Watch the temperature: If your house is cold, your dough won’t rise in an hour. You can put the bowl inside a turned-off oven with the light left on to create a tiny proofing box that stays around 75°F.
- Measure the honey: Spray your measuring cup with a tiny bit of oil before pouring the honey in. This helps the sticky liquid slide right out into the mixer so you actually get the full 1/4 cup into the dough.
- Trust the thermometer: The bread is officially done when the internal temperature hits 190°F. If you don’t have a thermometer, tap the bottom of the loaf; it should sound like a hollow drum rather than a dull thud.
What To Serve With Joanna Gaines Braided Bread
A thick slab of salted butter or a drizzle of extra honey is perfect on a warm slice. The bread is slightly sweet, so it also works well alongside a bowl of salty beef stew or a creamy chicken soup.
For breakfast, you can use leftovers to make French toast or a bread pudding. The dense crumb holds up well when soaked in eggs and cinnamon, especially if the bread is a day or two old.
Storing & Reheating Tips
- Fridge: Keep the bread in an airtight bag or a bread box at room temperature for up to 3 days. I don’t recommend putting it in the fridge because the cold air pulls the moisture out and makes the loaf go stale much faster.
- Freeze: Wrap the whole loaf or individual slices tightly in plastic wrap and then a layer of foil for up to 2 months. Thaw it on the counter overnight while it’s still wrapped so the moisture stays inside the bread.
- Reheat: The best way to warm this up is in a toaster or a 300°F oven for a few minutes. You can use a microwave for 10 seconds if you’re in a rush, but the crust will lose its crunch and become soft.
Joanna Gaines Braided Bread Nutrition Facts
Per serving (1 slice of 12):
- Calories: 240 kcal
- Protein: 7g
- Fat: 5g
- Carbohydrates: 42g
- Sugar: 8g
- Sodium: 210mg
FAQs
Can I use active dry yeast for Joanna Gaines Braided Bread?
Yes, but you’ll need to mix it with the warm milk and water first and let it sit for 5 minutes until it gets foamy. Once it’s bubbling, you can add it to the flour and proceed with the rest of the steps.
Why is my braided bread so dense?
This usually happens if the liquid was too hot and killed the yeast, or if you didn’t let it rise long enough. Make sure the dough doubles in size during each proofing stage before you move on to the next part.
How do I get that dark shiny crust on the Joanna Gaines Braided Bread?
The secret is the double layer of honey egg wash. Brushing it once before the final rise and once right before it goes in the oven creates that professional, lacquered look that won’t happen with just a single coat.
Can I make the dough the night before?
Yes, you can do the first rise in the fridge overnight. The cold slows down the yeast, which actually helps develop a better flavor, just let the dough come back to room temperature before you try to braid it.
What if I don’t have a stand mixer?
You can knead this by hand on a floured surface for about 10 to 12 minutes. It’s a sticky dough because of the honey, so try to avoid adding too much extra flour or the final bread will be dry and heavy.
Check out More Recipes:
Joanna Gaines Braided Bread
Description
Joanna Gaines Braided Bread is a rich, honey-sweetened loaf that sits somewhere between a classic white bread and a traditional challah. The dough is enriched with egg yolks and honey, resulting in a tender, golden crumb and a soft, chewy crust. The signature look is achieved through a four-strand braid and a double-application of honey-egg white wash, which creates a high-gloss, artisanal finish. This recipe uses a precision-temperature proofing method and a “temperature-drop” baking technique to ensure the interior is perfectly baked without scorching the sweet exterior.
Ingredients
For the Bread:
For the Egg Wash:
Instructions
- Mix the dough: Put the yeast, flour, and salt into your stand mixer bowl with the dough hook attached. Turn it on low and slowly pour in the milk, water, honey, egg, yolks, and oil. Bump the speed up to medium and let it knead for about 6 minutes until the dough stops sticking to the sides and looks smooth.
- First proof: Grease a clean bowl with a little oil and roll your dough into a ball inside it. Cover the top with a damp kitchen towel and leave it in a warm spot for 1 hour so it can double in size.
- Shape and second proof: Punch the dough down gently on a floured counter and fold the edges into the middle to form a ball again. Put it back in the bowl, cover it up, and let it sit for one more hour.
- Prepare braids: Cut the dough into 4 even chunks and roll them into short logs. Cover them with the damp cloth and let the gluten relax for 20 minutes before you stretch them into long, tapered strips about 15 inches long.
- Braid the loaf: Pinch the four ends together at the top and weave them into a tight braid, tucking the bottom ends underneath. Move the loaf to a greased baking sheet so it has plenty of room to expand.
- Apply egg wash and proof: Whisk the egg whites, water, and honey together and brush a thick layer over the dough. Let it sit uncovered for 40 minutes, brush it again with a second coat of egg wash, and let it rise for another 40 minutes.
- Bake the bread: Set your oven to 375°F (190°C) and slide the tray in, then immediately turn the heat down to 325°F (160°C). Bake for 20 minutes, then put a piece of foil over the top like a tent and bake for another 15 minutes.
- 8. Cool and serve: Take the bread out and let it sit on a wire rack until it’s cold. If you cut into it while it’s still hot, the steam escapes and the inside will turn gummy and dense.
Letting the dough rest for those 20 minutes is the only way to get the strips long enough without them snapping back like rubber bands. If you try to force them into shape immediately, the dough will tear and your braid will look lumpy.
The foil tent is a mandatory move because the honey in the dough and the wash makes the crust brown very fast. If you don’t cover it, the outside will burn before the middle is fully baked.
Notes
-
Check the yeast: Even though this uses instant yeast, make sure your package hasn’t expired. If the dough hasn’t moved at all after the first 30 minutes in the bowl, your yeast is likely dead and you’ll need to start over with a fresh batch.
Use bread flour: Don’t swap this for all-purpose flour if you want that classic chewy texture. Bread flour has more protein, which creates the strength needed to hold the weight of the honey and eggs without collapsing.
Taper the ends: When you’re rolling out your four strips, make the middle thicker and the ends much thinner. This gives the finished loaf a beautiful football shape that looks much more professional than a blocky rectangle.
Watch the temperature: If your house is cold, your dough won’t rise in an hour. You can put the bowl inside a turned-off oven with the light left on to create a tiny proofing box that stays around 75°F.
Measure the honey: Spray your measuring cup with a tiny bit of oil before pouring the honey in. This helps the sticky liquid slide right out into the mixer so you actually get the full 1/4 cup into the dough.
Trust the thermometer: The bread is officially done when the internal temperature hits 190°F. If you don’t have a thermometer, tap the bottom of the loaf; it should sound like a hollow drum rather than a dull thud.
