braided bread

How to make a beautiful loaf of Braided Sweet Bread! This bread is soft &amp; fluffy with just the right touch of sweetness. If you&#039;re nervous about baking with yeast I walk you through all of the steps in detail and include a step-by-step video!

Sweet Bread (Braided Bread)

whole milk ((236 milliliters))

water ((80 milliliters))

dry yeast

sugar

Tablespoons unsalted butter (melted)

egg egg

table salt

bread flour

sugar sugar

Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!

Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).

Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.

Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.

If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).

Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).

When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15” rope.

Lay the 4 strands beside each other on a baking sheet/cookie sheet (I do not recommend lining with parchment paper). Rather than start from one end of the bread and work to the other, I always start from the center (this helps ensure an even braid). I find it helpful to mentally label these pieces 1, 2, 3, and 4 (with 1 being your piece to the far left and 4 on the far right).

Starting from the center, weave strand 4 over the piece beside it (3), beneath the next one (2) and then over the left-most strand (1).

Repeat this process, always starting with your furthest-right piece, keeping the strands snug.

Once you reach the end, press/smash the ends together tightly and fold underneath the braid. Then turn the baking pan 180 degrees and work from the center to complete the other side, following the same steps as above.

Cover loosely with plastic wrap or a clean towel and allow the bread to rise again for 30-40 minutes in a warm, draft-free place. While it is rising, preheat your oven to 375F (190C).

Once bread has risen again, lightly brush with reserved egg white and sprinkle with coarse sugar (or regular granulated sugar) and bake for 20 minutes or an instant-read thermometer reads 190F (87C). Enjoy!

To Make the Braid:

https://embed.mediavine.com/videos/haa0fhbetwj5qsabygmz

How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness. If you're nervous about baking with yeast I walk you through all of the steps in detail.

Braided Bread (Sweet Bread)

This beautiful braided yeast bread is loaded with fresh jalapenos and cheddar cheese. Perfect on it&#x27;s own, or as a side for almost any meal.

Jalapeno Cheese Bread

garlic salt

jalapeno, minced

cheddar cheese

Parmesan cheese

flour

salt

water

milk

butter

(2 and 1/4 teaspoons) active dry yeast

Add two cups of flour, along with the...

Add two cups of flour, along with the salt, to the bowl of a stand mixer.

In a medium saucepan, heat water, milk and...

In a medium saucepan, heat water, milk and butter over medium heat until butter is melted. The temperature of the mixture should be between 110-115 degrees. If it is too warm, allow it to cool slightly. Stir the sugar and yeast into the warm milk and butter mixture. Let stand about 10 minutes, or until yeast is frothy.

Add yeast mixture to the flour in the...

Add yeast mixture to the flour in the mixer. Stir in the egg. Using the dough hook, mix until well combined. Gradually add the remaining half cup of flour until a soft dough forms and gathers in the center of the bowl. You may not need all the flour.

Turn the dough onto a lightly floured surface...

Turn the dough onto a lightly floured surface and knead for a few minutes. Let dough rest for 5-10 minutes. Using a rolling pin, roll the dough into a 10x14 inch rectangle.

Sprinkle the dough with the garlic salt, followed...

Sprinkle the dough with the garlic salt, followed by the minced jalapenos and both cheeses. Starting with the long end, roll the dough into a tight log. Using a sharp knife, slice the log in half vertically, starting a few inches below the upper edge. You should have two ropes of dough, connected at the top.

Gently rotate the two ropes of dough outward,...

Gently rotate the two ropes of dough outward, so that the cut side is facing up and the filling is exposed. Place one rope of dough over the other, repeating until you reach the end of the log. Carefully place the loaf into a greased, 9x5 inch loaf pan.

Cover and let dough rise in a warm...

Cover and let dough rise in a warm place until doubled in size, about 1 hour. Meanwhile, preheat the oven to 350 degrees. Bake the loaf for 40-50 minutes, or until the top is golden brown. If needed, cover with foil during the last 20 minutes of baking time to prevent over-browning.

A fun Sweet Bread Pastry filled with Cream Cheese and Fruit Pie Filling in this stunning presentation that is truly delicious.

Sweet Bread

Cup Water

TBs Sugar

Cup Oil

Salt

Tbs Active Yeast

Eggs

Cups Flour +/-

Can Pie Filling

oz Cream Cheese

Sugar

Glaze:

Cup Powdered Sugar

Cup Cold Butter

Vanilla

Milk

In a large bowl place warm water, sugar, oil, salt and yeast. Gently stir and set aside for 10-12 minutes to allow yeast to proof.

In a large stand mixer with dough hooks add 2 cups flour and pour yeast mixture into flour.

Mix to combine about 2-3 minutes

Add 2 more cups flour and allow to mix. About 2-3 minutes

Add eggs one at a time

Add 1 more cup of flower and allow to knead for 4-6 minutes

Remove from mixer and allow to raise for 20 minutes (or until double in size) in a warm spot. *see Instant Pot Hack below in notes

On a floured surface roll out dough into a rectangle.

Move dough to a sprayed cookie sheet

Down the center of the dough spread softened cream cheese, about 3 inches wide.

Down the center on-top of the cream cheese spread pie filling

With a sharp knife or pizza cutter, cut 10-12 slits on each side

Pull one cut piece to the center, overlap with a 2nd piece from the opposite side and continue until you reach the bottom.

Sprinkle with sugar

Bake at 350 for 14-17 minutes or until golden brown

In a bowl add powdered sugar and cut in butter. I like to use frozen butter and use a cheese grater to cut in butter and use a fork to combine. Then add vanilla and milk and with a hand mixer, mix until smooth. Drizzle over top of warm Sweet Bread

Give your next sandwich bread a braiding with this challah sandwich bread.  An egg-based dough baked in a loaf pan so it makes perfect and impressive slices for your sandwiches.

Challah Sandwich Bread

Water (warm 110F)

2¼ tsp Instant dry yeast ((or 21 g fresh bakers yeast))

Eggs (large)

All-purpose flour

All-purpose flour (for kneading)

In a mixing bowl or measuring cup combine warm milk (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

eggs

Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

combine

Knead - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes (video shows kneading by hand) - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes (Progress pictures show knead in a stand mixer)

knead

When the dough is soft, shiny, but still slightly sticky shape into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

bowl

Leave in a warm place. Let rise for 60 to 90 minutes until double in volume. Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can&#39;t attend to it at that moment, de-gas, reshape, and let double in volume again.

Dough

degas

When the dough is double in volume transfer to a well-dusted floured surface.  De-gas, reshape into a ball. Then roll into a small log. Pro tip - At this point there is no need for additional flour. So use a light dusting of flour.

divide

You can make two small challah bread or one large challah bread with this dough. For two small loaves, divide the dough into 2.

weigh

Then, divide the dough into 6 portions. They need to be approximately the same weight. I use a kitchen scale to measure the dough.Pro tip - If the portions are uneven, the challah braid will loo uneven as well. So, keep them similar in size.

shape

Ropes - Shape each into a ball. If necessary, let rest for 5 to 10 minutes. Pro tip - When shaping into a ball ensure all seems are tucked in and the ball is smooth. Rest these for 5 to 10 minutes if the dough resists.

roll

Roll each ball with a rolling pin on an un-floured work surface (see video). Then, roll like a jelly roll into a rope about 18 inches long (see video)Pro tip - This step is optional but it will give a nice shape and firm texture to the challah.

Shaping the challah

braid

Place all six ropes so they intersect at the top. It&#39;s easier to watch the video first then try to understand my instructions. 😂 😜

Ensure the six strands are secured at the top. From left to right you now have 1, 2, 3, 4, 5, 6 strands in front of you. It&#039;s harder when only read my instructions, so please watch the video.- Strand 1 goes over 6 and 6 goes over 1 - simple criss-cross (like two arms on either side).- Then, 1 comes down in between 2, 3, and 4, 5.- And 3 goes over in place of 6.- Then, 1 comes down in between 2, 3, and 4, 5.- And 4 goes over in place of 1.

count

Continue with the process until you have reached the bottom. Tuck the seams at the top and bottom under.

Transfer to two 7 x 4-inch loaf pan or one 13 x 4-inch loaf pan. Cover with a clean kitchen cloth and let proof for 30 to 45 minutes.

Braiding the challah

preheat

20 minutes before baking, preheat the oven at 350°F /177°C / Gas Mark 4

eggwash

Brush the bread with a beaten egg. Pro tip - Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can&#39;t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.

bake

If you make two challah bread with this dough bake each for 20 to 25 minutes until you have a nice golden brown. If you make one large challah, (as I have here) bake for about 45 to 50 minutes until you have a nice golden brown color. Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.

cool

Remove and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.

Enjoy!

Bake

https://content.jwplatform.com/videos/VzFMzzQY.mp4

Give your next sandwich bread a braiding with this challah sandwich bread.  An egg-based dough baked in a loaf pan so it makes perfect yet impressive slices for your sandwiches.

Challah Sandwich Bread Recipe

Challah is a Jewish bread that is usually made for Friday evening in preparation for Shabbat The characteristics of a round challah are very different from a regular elongated braided bread but the method is very similar.

Round Challah Bread Recipe

250 g Warm water (about 110F)

g Instant dry yeast

g Honey

g Eggs

500 g Bread flour (or all-purpose flour)

Yeast mixture - In a large bowl or measuring cup, combine warm water (110 F), yeast, honey, oil, and eggs. Stir and set aside to foam for 3 mins.Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.

Dry ingredients - Measure the flour and salt in a mixing bowl of a stand mixer with the dough hook attachment on medium speed. Pro tip - If you do not like kneading, I highly recommend using a stand mixer with the hook attachment.

Combine - Add the yeast mixture to the flour mixture. Combine well on medium-high speed until the flour is well incorporated

Knead -  Then, knead on medium speed for 18 to 20 minutes until smooth and elastic. Pro tip - Or knead by hand on a lightly floured surface for about 20 to 25 minutes.

Ball - When the dough is smooth, soft, and elastic. Shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Rise - Leave in a warm place. Let rise for 60 to 90 minutes until doubles in volume. Pro tip - Alternatively, you can also place the dough in the fridge to cold-proof overnight. Thaw at room temperature for an hour before shaping.

Divide - Transfer to a well-dusted work surface.  Press down and shape it into a log. Then, divide the dough into 3 portions for three-braided round challah or divide into 4 for four-braided round challah.Pro tip -  I use a weighing scale to measure the dough but, you can keep them approximate as well.

Strand - Shape each portion into a ball. Press the ball as flat as you can and then roll like a jelly roll from the top to the bottom. Then, roll each into a 26-28 inches long thin strand. Pro tip - You can also just stretch the dough into a rope but this method will give a better texture without air pockets.

3 braid round challah - Place the three strands on the table and braid it from the top to the bottom like you braid your hair. Then, shape it into a coil from one end to the other making sure the end is properly tucked under so it does not open during baking. Pro tip - This one is as easy as braiding your hair so don&#39;t confuse yourself.

4 braid round challah - Place two strands parallel to each other on the table and place the other two strands across overlapping the other two in the center.  Then, create a coil starting from one side to the other and then vice versa as shown in the video or progress pictures. Make sure to tuck the ends under. Pro tip - It is easier to watch the video or see the progress pictures and understand this braiding.

Braiding challah - 3 strands

Proof - Place the loaves on a baking sheet lined with parchment paper. Cover with a plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes. Alternatively, you can also place the dough in an 8-inch round baking pan. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.

Oven - About 20 minutes before baking preheat the oven at 350°F /177°C / Gas Mark 4

Bake - Brush the bread with a beaten egg. Then bake each loaf on the center rack of the oven for 35 to 40 minutes. Pro tip - Alternatively, if you make two smaller loaves bake them for a shorter time 20 to 25 minutes each.

Cool - Remove from the oven and let cool on a wire rack for 5 minutes. Then, cover with a clean kitchen cloth to keep it soft.Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom. Covering the bread with a cloth will help the bread retain moisture and prevent it from drying out.

Proof &amp; bake

Warm, soft, and flavorful challah rolls are not just for Shabbat. They&#039;re great for holiday dinners and parties as well as for weekday sandwiches. These single-braid challah buns are easy to make and look very impressive when served.

Easy Slider Buns from Scratch

Water

g Sugar (or honey)

g Olive oil

60 g Eggs (Use ⅓ cup milk

Bread flour (or 50% bread and 50% all-purpose flour)

g Kosher salt

Yeast mixture - In a mixing bowl or measuring cup, combine warm water or milk (110°F), yeast, honey or sugar, oil or butter, and eggs. Stir and set aside to foam for 3 minutes.

Dry mixture - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook.

Knead - Add the yeast mixture to the flour mixture and combine well on medium-low speed. Knead until smooth and elastic. This should take about 8 to 10 minutes on medium-low in the stand mixer or 15 to 18 minutes by hand on a lightly dusted work surface.

Bowl - When the dough is smooth, soft, and elastic, shape it into a ball. Then, place the dough in an oiled bowl, seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap.

Rise - Leave in a warm place. Let rise for 40 to 50 minutes until it doubles in volume.

Punch - When the dough has doubled in volume, transfer it to a well-floured surface. Punch down and reshape into a ball. Then, roll it into a small log.

Divide - Using a dough scraper, divide the log into three portions and then each of those portions into four again. This should give you 12 sliders.

Proof - Shape the rolls into a tight ball. Place the rolls in a sheet pan lined with parchment paper. Cover with plastic wrap or clean kitchen cloth and let proof for 45 to 60 minutes.

Oven - About 20 minutes before baking, preheat the oven to 350°F (177°C)/ Gas Mark 4.

Bake - Brush the bread with egg wash. Then, bake each loaf on the center rack of the oven for 12 to 15 minutes. When baked, leave to cool completely before filling and making sliders.

These buns turned out perfect! The recipe was easy to follow and they came out super soft. Using them for Reuben sliders but they're also delicious to just eat on their own.

I don't always have time to weigh ingredients. I used measurements provided. it said 1/2 tsp of salt. everything was great about these but the flavor was way off. like it needed more salt. so I went back to the recipe and it said 7 g so I looked up how much salt weighs and it is way more than 1/2 tsp!! that explains the bland flavor! otherwise texture was great!! easy to follow instructions

These buns made me feel like a total pro in the kitchen! I made them for a football game party, and my friends thought I had bought them from a bakery. They were soft, flavorful, and had just the right chew. I think I’m going to start making all my bread at home now!

I have a little tradition where I make sliders for my husband and me on Friday nights, and these buns just took our little ritual to the next level! They were soft but held up so well to the meat and toppings. I honestly never knew homemade buns could make such a difference, but I’m hooked now!

Baking bread always intimidated me, but I really wanted to try making my own buns for sliders. These were incredible! The dough was easy to work with, and the end result was soft, golden, and just perfect. I don’t think I’ll ever go back to store-bought buns again!

I made these slider buns for a family cookout, and I was so nervous because I had never made bread from scratch before. But your instructions made it easy, and they turned out so much better than I expected! My dad, who is a total burger snob, even said they were the best buns he’s ever had. Proud moment!

I’ve always loved making burgers at home, but store-bought buns just never do them justice. I finally decided to try making my own, and WOW—these slider buns were a game-changer! They were soft but sturdy enough to hold up to a juicy burger. My kids even ate them plain with butter, so I think that says it all!

I made these for a party I was throwing. We ate them as sliders for brisket sandwiches. Turned out amazing. So tasty! Everyone loved them.

Great recipe and easy to follow.  I did have to add more warm water bc the dough was stiff and difficult to knead.  Also used regular butter with salt, then eliminated the salt.  Nevertheless, very tasty!  Thank you for sharing this recipe!

https://www.youtube.com/watch?v=doHewvBXF40

Are you tired of serving mediocre store-bought slider buns that lack flavor and texture? It’s time to up your slider game with these homemade buns. Imagine sinking your teeth into rich, irresistibly soft and flavorful slider buns that will leave your guests wanting more.
Get the full recipe with progress pictures here -  https://veenaazmanov.com/homemade-slider-buns/

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Ingredients
240 ml (1 cup) Water or Milk warm 110F
7 g (2¼ tsp) Instant dry yeast
30 g (2 tbsp) Sugar or honey
40 g (2 tbsp) Olive oil or unsalted Butter
60 g (1 large) Eggs Use ⅓ cup milk for an eggless recipe
437 g (3½ cups) Bread flour or 50% bread and 50% all-purpose flour
7 g (½ tsp) Kosher salt

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00:00 Introduction
00:10 Make the dough
00:20 Shape the dough
00:43 Bake

Top 6 braided bread recipes from across the web

The most viewed braided bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Bread (Braided Bread)

Jalapeno Cheese Bread

Sweet Bread

Challah Sandwich Bread

Round Challah Bread Recipe

Easy Slider Buns from Scratch

Top 6 braided bread recipes from across the web

The most viewed braided bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Bread (Braided Bread)

Jalapeno Cheese Bread

Sweet Bread

Challah Sandwich Bread

Round Challah Bread Recipe

Easy Slider Buns from Scratch

The most viewed braided bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine