Go Back
joanna gaines braided bread recipe hdr

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.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Side Dish
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.

Bake the Bread

  • Preheat your oven to 375 °F (190 °C).
  • Once the oven is hot, place your braided loaf on the middle rack. Immediately lower the oven temperature to 325 °F (160 °C) and bake for 20 minutes.
  • After 20 minutes, loosely tent the loaf with aluminum foil (to prevent over-browning).
  • continue baking for an additional 15–20 minutes, until the crust is a deep golden brown and the loaf sounds hollow when tapped.

Cool and Serve

  • Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing. This helps the interior set and avoids a gummy texture.
  • Once cooled, slice and serve. For best flavor and texture, consume within the first 1–2 days.