Go Back
Braided Bread on a white cloth with a pink knife on the side
Print Recipe
No ratings yet

Braided Bread

This braided bread is so delicious and requires no eggs
Prep Time20 minutes
Cook Time20 minutes
Resting Time1 hour 30 minutes
Course: Bread
Keyword: braided bread, bread, white bread

Ingredients

  • 2&1/4 cup bread flour/cake wheat or all purpose flour
  • 1 tsp instant dry yeast
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3 tbsp butter soft
  • 1/2 cup lukewarm water not hot
  • 1/2 cup lukewarm milk
  • sesame seeds optional

Instructions

  • Using a stand mixer or a large bowl place all the dry ingredients and only 2 cups of the flour in the bowl and mix until combined
  • Slowly add the milk and water and start mixing. Add the soft butter and knead for 5-6 minutes on medium speed. If using your hands should take about 8-10 minutes. Add more flour if required. I did use all of the flour
  • You should have a soft, silky dough that pulls away from the sides of the bowl
  • Grease your hands with some oil and remove the dough from the bowl. Form into a ball and place in a greased bowl
  • Cover with cling wrap and place in a warm oven or a warm space and let it rise for 1 hour
  • After 1 hour punch the dough down with your hands. Divide into 3 pieces and roll into logs, about 30-40cm long
  • Attach the 3 pieces together on one side and braid the dough. Should form a 30cm shape
  • Brush the bread with some water and press the sesame seeds on top
  • Cover with a clean kitchen towel and let it rise again for 30 minutes
  • Preheat the oven to 200 degrees Celsius. When ready to bake the bread reduce the temperature to 180 degrees Celsius and bake for 20 minutes or until golden brown
  • Brush the bread with some melted butter
  • Cool on a wire rack

Notes

  1. As I always mention weather and altitude plays a huge role in the amount of flour and liquids required in baking so therefore I added a 1/4 cup of extra flour. Some may need it and others may not. I did require all of the flour
  2. If you are using active yeast you will need to proof it first, you can follow the instructions on the package
  3. This bread is similar to Jewish Challah Bread except I didn't use eggs and I added milk
  4. Please ensure that your water and milk is not hot or it will kill the yeast
  5. Homemade bread will never stay soft as store bought bread the next day. Store bought bread obviously has a whole lot of preservatives to keep bread soft. However you can spray bread with some water and pop it in the oven for a few minutes to have fresh bread again