Joanna Gaines Braided Bread Recipe
Braided bread always looks impressive, but Joanna Gaines makes it approachable for anyone.The dough is soft, slightly sweet, and bakes up beautifully golden. Too much doughy yum!I always give the dough enough time to rise properly. Rushing this step will change the texture, and it’s worth waiting for that perfect pillowy feel.One trick I never skip is brushing the braid with an egg wash before baking. It gives it that deep golden color and a slightly glossy finish.If you’re new to braiding bread, start with three strands. It’s the easiest to work with, and once you get the hang of it, you can try more intricate designs.What else I love? It’s just as good the next day, lightly toasted with a little butter or jam.
Servings: 6
Ingredients
- 1/4 cup Warm Water
- 1 packet Yeast
- 1 teaspoon Sugar
- 2 1/2 cups Flour
- 1/4 cup Sugar additional
- 1 teaspoon Salt
- 1/4 cup Canola Oil
- 2 large Eggs
Instructions
- In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar.
- Let it stand until foamy, which should take about 5 minutes.
- In a mixing bowl, add 2 1/2 cups flour, salt, and the remaining sugar.
- Attach the dough hook, turn the mixer on low, and slowly add the yeast mixture, canola oil, and eggs.
- Mix the ingredients until the dough is smooth and elastic, which should take about 8 minutes.
- If needed, add more flour, 1 tablespoon at a time, until the dough pulls away from the sides.
- Transfer the dough to a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, roughly 1 hour.
- Punch the dough down and turn it out onto a lightly floured surface.
- Divide the dough into three equal parts, roll each into a 16-inch rope, and braid them together.
- Place onto a greased baking sheet and let rise for another 20 minutes.