Braided Bread

A three-strand braided loaf that’s as satisfying to shape as it is to eat. This bread uses a mix of whole wheat and white flour, giving it a nuttier, heartier flavor than an all-white loaf while still keeping the crumb soft and workable.

The dough comes together quickly. Flour, yeast, and sugar get mixed, then lukewarm oil and water go in. After 10 minutes of resting, the yeast wakes up and starts bubbling. Add the salt after this initial rise. Salt added too early can slow the yeast down before it gets going.

Knead until the dough is smooth and elastic, then divide it into three equal pieces. Roll each piece into a long rope of even thickness and braid them together, pinching the ends to seal. The braid gives you more crust surface per slice than a standard loaf, which means more golden, chewy exterior in every bite.

Brushing with milk before baking creates a soft, golden-brown crust with a slight sheen. The milk proteins brown in the oven’s heat.

Kitchen Tips

• Use lukewarm water (about 100-110F). Too hot kills the yeast, too cold won’t activate it.
• Let the braided loaf rise in the warm oven before turning on the heat. The enclosed space creates an ideal proofing environment.
• The bread is done when it sounds hollow when you tap the bottom.
• Cool on a wire rack to prevent a soggy bottom from trapped steam.

Variations

• Seeded crust: Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning over the milk wash before baking.
• Herb bread: Knead in a tablespoon of dried rosemary and a teaspoon of garlic powder for a savory, aromatic loaf.