Braided Bread

"Every round loaf demands focus during kneading and skill and imagination during its formation."
Preparation60 min.
Cooking40 min.
Тotal100 min.
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  • yeast - 1 oz (20 g) fresh
  • sugar - 1 tablespoon
  • water - 2/5 cup (100 ml) warm
  • butter - 3.5 oz (100 g) soft
  • milk - 4/5 cup (200 ml) + 2 tablespoons warm to break the yolk
  • eggs - 2 + 1 egg yolk to spread
  • salt - 1 tsp
  • flour - 3 1/5 cups (750 g)


Dissolve yeast in warm water with sugar and leave in a warm place for 10-15 minutes it rise. Add to it gently heated milk, beaten eggs, soft butter and everything is mixed. Gradually add the flour sifted with the salt and mix gently a non- sticky dough.

The dough is allowed in a lightly greased bowl to rise for half an hour or until doubled in size, covered with a towel.

Then about 1/4 of the dough is shaped into a ball, which is placed in the middle of a greased tray. Of the remaining dough, prepare 2 braids - a larger and a smaller one to go around the ball in the middle. Of the remaining dough shape 4 equal length wicks, which are twisted into a braid and 4 longer wicks for the most outer braid which is formed on the walls of the tray.

If you can not knit with 4 wicks, you may make 3. Allow space between the inner ball and the large outer braid. Thus the decoration will remain possible, when it swells.

Allow cake to rest for 30-40 minutes, brush it with a beaten with a little water or milk yolk and stick to bake at 356°F (180 °C) for 35-40 minutes or to readiness.


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