Sweet Yeast Braided Bread
This beautiful yeast braided bread is rustic yet soft thanks to milk + butter, and subtly sweetened with brown sugar + cinnamon. And I’ve included instructions and tips for braiding with three, four, and five strands!
Equipment
Ingredients
- 1 cup milk (warmed in the microwave for 1 minute, ideally between 105°F and 115°F)
- 2¼ teaspoons active dry yeast (one packet)
- ½ cup brown sugar
- 2 large eggs, divided
- 1 teaspoon salt (use table salt or fine sea salt)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 6 Tablespoons unsalted butter, softened
- 4½ cups all purpose flour, plus extra for kneading
Instructions
- In a small bowl, mix the warm milk, active dry yeast and brown sugar. Set aside for about 10 minutes, until it becomes frothy on top.
- In a large mixing bowl, whisk the flour, salt, cinnamon, and nutmeg.
- Add the yeast mixture, softened butter, one whole egg and one egg yolk. (Save the egg white in a small bowl in the fridge for later.) Mix until it forms a dense dough.
- On a lightly floured surface, knead the dough by hand for about 5 minutes, until it’s smooth and elastic. Shape the dough into a ball.
- Place the dough back into the same mixing bowl and cover with a kitchen towel. Let it rest and rise in a warm place (like an empty oven with the light turned on) for 2 hours, until it doubles in size.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Once the dough has doubled in size, lightly dust a clean work surface with flour.Divide the dough into three, four, or five even balls, depending on how many strands you’ll be creating for your braided loaf. (See the blog post above for step-by-step photos for each type of braid.) Roll each ball with your hands into a log. Press the tops of the strands together, then braid them. Press the bottoms of the strands together.
- Carefully transfer the braided loaf to the prepared baking sheet. Cover with a kitchen towel and allow the loaf to proof for 30 minutes to 1 hour. The dough is done proofing once a shallow indent made by your finger springs back to its original shape after 2 to 3 seconds.
- Preheat the oven to 350°F. In a small bowl, whisk the reserved egg white with one teaspoon of water. Brush over the top and sides of your bread.
- Bake for 30 to 35 minutes, until the bread is golden brown. Transfer to a cooling rack to cool for at least 30 minutes. Enjoy!!
Notes
- Egg Wash: The egg wash at the end is optional to give a beautiful golden sheen on your bread. I’ve also tested this recipe adding two whole eggs into the dough, and it worked out great too, but your baked loaf will be more pale and matte without that egg wash on top.
- Storing: Store your cooled loaf in a paper bag, bread box, or wrapped in a kitchen towel at room temperature. I also love doubling this recipe and freezing a loaf for later.
Nutrition
Serving: 1 slice (of 20)Calories: 169kcalCarbohydrates: 28gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 27mgSodium: 130mgPotassium: 67mgFiber: 1gSugar: 6gVitamin A: 149IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
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