Braided Sweet Bread
A soft, slightly sweet braided loaf made with a rich dough and finished with an egg wash for a golden crust.
Story
This classic braided bread, often called a 'challah' style loaf, is a beautiful centerpiece. The key is a slow, warm rise for the yeast to develop flavor and texture.
Ingredients
bread flour
500g (about 4 cups)
active dry yeast
2 tsp (about 7g)
granulated sugar
100g (1/2 cup)
large eggs
2 (one for dough, one for wash)
unsalted butter, softened
50g (1/4 cup)
warm water
250ml (1 cup)
salt
1 tsp
Instructions
1
Make the Dough
In a large bowl, whisk together the flour, sugar, yeast, and salt. Make a well in the center and add one beaten egg and the warm water. Mix until a shaggy dough forms, then turn out onto a floured surface. Knead for about 8-10 minutes until smooth and elastic.
2
Incorporate Butter & First Rise
Add the softened butter to the dough a few pieces at a time, kneading thoroughly after each addition until fully incorporated and the dough is very smooth and slightly tacky. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours, or until doubled in size.
3
Shape & Second Rise
Punch down the risen dough. Divide it into three equal pieces. Roll each piece into a long rope, about 40cm (16 inches). Pinch the ends together at one end and braid the three ropes tightly. Pinch the other end to seal. Place the braid on a parchment-lined baking sheet, cover, and let rise again for 45-60 minutes until puffy.
4
Bake
Preheat your oven to 190°C (375°F). Gently beat the remaining egg and brush it generously over the entire surface of the braided loaf. Bake for 20-25 minutes, or until the bread is deeply golden brown and sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.
