Braided Bread RecipeReview #TasteOfHomeTuesday

Braided Bread RecipeReview #TasteOfHomeTuesday


This bread turns out so pretty after it is baked. The flavor is good too. I made half of the recipe and divided the dough in half to get two loaves. This is different from the directions as it would only be one loaf. The two loafs I made were a nice size after they were baked. 

There is another great recipe link below for BELL PEPPER NACHOS from Jolene's Recipe Journal for #TasteOfHomeTuesday!

     RECIPE FOR...

Braided Bread RecipeReview #TasteOfHomeTuesday

Braided Bread
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 or margarine
1/4 cup honey
4 eggs
2 teaspoons cold water
Sesame or poppy seeds

In a mixing 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. Yield: 2 loaves. © 2018 RDA Enthusiast Brands, LLC

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Braided Bread RecipeReview #TasteOfHomeTuesday
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Taste of Home Tuesday ~
Taste of Home Tuesday 

Bell Pepper Nachos
Jolene's Recipe Journal

Braided Bread

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