Joanna Gaines Braided Bread Recipe: Homemade Twisted Magic!

Joanna Gaines’s braided bread emerges as a culinary gem that transforms humble ingredients into an edible work of art.

Delicate golden strands dance and weave together, creating a visual symphony that mesmerizes from the first glance.

Each twist and turn of the dough tells a story of comfort and creativity.

Soft, pillowy layers promise a sensory journey that elevates ordinary bread to something extraordinary.

Precision meets passion in this delightful recipe that welcomes both novice and experienced bakers.

The intricate braiding technique unlocks a stunning presentation that looks far more complicated than it truly is.

Impress everyone at your table with this mouthwatering masterpiece.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 250 kcal

Servings: 1

Braided Bread by Joanna Gaines: Ingredients

• Active Dry Yeast: Choose fresh, unexpired yeast for optimal rising power and rich flavor development.
• All-Purpose Flour: Select high-quality flour with consistent protein content for reliable bread texture.
• Salt: Use fine sea salt to enhance overall bread flavor and control yeast fermentation.
• Whole Milk: Fresh, full-fat milk creates more tender and rich bread crumb.
• Water: Use room temperature filtered water for consistent yeast activation.
• Honey: Select pure, raw honey for natural sweetness and deeper flavor profile.

• Whole Egg, Egg Yolks: Opt for fresh, organic eggs to improve dough richness and color.
• Vegetable Oil: Choose neutral-flavored oil like canola for smooth dough consistency.

• Egg Whites, Water, Honey: Use fresh egg whites for glossy, golden-brown bread surface.

Baking Tools for Joanna’s Braided Bread

• Stand mixer with dough hook: Essential for kneading dough smoothly and efficiently.
• Large mixing bowl: Perfect for first and second dough rises, allowing ample space for expansion.
• Damp kitchen towel: Keeps dough moist during rising periods and prevents surface from drying.
• Floured surface: Clean workspace for shaping and rolling dough logs.
• Baking sheet: Provides stable platform for braiding and baking bread.
• Pastry brush: Great for applying egg wash evenly across braided dough.
• Wire cooling rack: Helps bread cool evenly and prevents bottom from getting soggy.
• Aluminum foil: Protects bread from over-browning during final baking stage.
• Measuring cups and spoons: Ensures precise ingredient measurements.
• Oven: Critical for transforming raw dough into golden, delicious bread.

Instructions to Make Joanna Gaines’ Braided Bread

• Kickstart the Dough Blend Combine dry ingredients in a stand mixer with a dough hook. Pour in liquid components while mixing on low speed. Gradually increase speed and knead until the dough transforms into a silky smooth texture that elegantly pulls away from the bowl's edges.
• First Dough Awakening Shape the dough into a perfect round. Transfer to a lightly oiled container. Drape with a damp cloth and let the dough rest in a cozy spot, expanding and rising for about an hour until it doubles in volume.
• Gentle Dough Reshaping Softly turn the dough onto a flour-dusted surface. Carefully fold the edges inward, flip, and reshape into a beautiful sphere. Return to the container and allow a second rise, letting the dough develop deeper flavors and texture.
• Craft Braided Masterpiece Divide the dough into four equal sections. Roll each piece into long, elegant logs. Let them relax briefly under a damp cloth. Stretch and shape into delicate strips with tapered ends. Pinch one end together and weave the strips into a stunning braid.
• Glaze and Prepare Whip up a golden wash by blending egg whites with a touch of water and honey. Gently brush the braided creation, allowing it to proof uncovered. Apply a second layer of glaze to enhance its beautiful sheen and color.
• Bake to Perfection Crank up the oven to a toasty 375°F. Once the bread enters, immediately lower the temperature to 325°F. Bake until the bread develops a rich golden exterior. Shield with foil for the final stretch of baking. Listen for a hollow sound when tapped and aim for an internal temperature of 190°F.
• Cool and Savor Remove from the oven and let the bread rest completely on a wire rack. This crucial step allows the interior to set perfectly. Slice, serve, and revel in your homemade culinary triumph.

Braided Bread Baking Tips from Joanna Gaines

Explore exciting ways to make this recipe uniquely yours!

Sprinkle dried herbs like rosemary, thyme, or oregano into the dough for an aromatic twist that transforms the bread’s flavor profile.

Fold grated parmesan, sharp cheddar, or crumbled feta into the dough before braiding to create a savory, cheesy masterpiece.

Enhance texture and nutrition by sprinkling sesame, poppy, or sunflower seeds on top of the egg wash for a delightful crunch.

Replace all-purpose flour with a high-quality gluten-free blend to accommodate dietary restrictions without sacrificing taste or texture.

How to Serve Joanna Gaines’ Braided Bread

• Pair with Savory Spreads: Slice the golden braided bread and serve alongside herb-infused butter, garlic aioli, or creamy hummus for a delightful appetizer experience.
• Create Breakfast Masterpiece: Transform the bread into French toast by dipping slices in cinnamon-egg mixture, then pan-frying until crispy and golden, topped with fresh berries and maple syrup.
• Design Gourmet Sandwich Base: Use thick slices as foundation for elevated sandwiches, layering roasted turkey, melted Swiss cheese, and crisp arugula for a restaurant-quality lunch.
• Offer Wine and Cheese Companion: Complement the bread's rich texture with a charcuterie board featuring aged cheddar, prosciutto, olives, and a glass of light white wine for an elegant gathering.

Keep Your Braided Bread Fresh (Joanna’s Method)

• Preserve Peak Freshness: Store braided bread in an airtight container at room temperature for 2-3 days, maintaining its soft texture and delightful flavor.
• Freeze for Future Enjoyment: Wrap completely cooled bread tightly in plastic wrap, then aluminum foil. Freeze up to 3 months for a quick homemade treat anytime you crave fresh bread.
• Revive Refrigerated Bread: Gently warm slightly stale bread in oven at 300°F for 5-7 minutes to restore its original softness and bring back that fresh-baked aroma.
• Smart Slicing Strategy: Cut bread only when you're ready to serve. Slice with a sharp serrated knife using gentle sawing motions to maintain the bread's delicate braided structure and prevent crumbling.

Rustic Joanna Gaines Braided Bread Recipe

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4.5 from 30 reviews

• Total Time: 55 minutes
• Yield: 1 1x

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Description

Joanna Gaines braided bread weaves golden strands of comfort through classic kitchen traditions. Warm, inviting layers showcase Mediterranean influences with simple ingredients that connect family around delicious homemade goodness you can savor together.

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Ingredients

Scale 1x2x3x

• 4 cups (480 g) bread flour
• 1 large egg
• 2 large egg yolks
• ½ cup (120 ml) whole milk
• ¾ cup (180 ml) water
• ½ tbsp instant yeast
• 1 tsp kosher salt
• ¼ cup (60 ml) honey
• 2 tbsps vegetable oil
• 2 large egg whites (for egg wash)
• 1 tsp water (for egg wash)
• 1 tbsp honey (for egg wash)

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Instructions

1. Yeast Activation: Combine dry active yeast with warm milk and honey in a small bowl, allowing the mixture to become frothy and aromatic for 5-7 minutes.
2. Dough Preparation: In a stand mixer, blend all-purpose flour and kosher salt. Add activated yeast mixture, whole eggs, additional egg yolks, and vegetable oil. Knead with dough hook for 6-8 minutes until achieving a smooth, elastic texture.
3. First Rise: Transfer dough to a lightly greased bowl, cover with a damp kitchen towel. Let rise in a warm, draft-free space for 60-75 minutes until volume doubles.
4. Shaping: Deflate dough and divide into four equal portions. Roll each portion into 15-inch logs, allowing them to rest for 15-20 minutes to relax gluten.
5. Braiding and Finishing: Create a four-strand braid, interweaving logs carefully and pinching ends securely. Prepare egg wash by whisking egg whites with water and honey, then brush entire surface generously.
6. Final Proofing and Baking: Let braided dough undergo final proofing for 45-55 minutes in a warm location. Preheat oven to 375°F, then reduce to 325°F when bread is inserted. Bake 35-40 minutes, tenting with foil midway to prevent over-browning.
7. Cooling and Serving: Check bread’s doneness by confirming internal temperature reaches 190°F and produces a hollow sound when tapped. Remove from oven and cool completely on a wire rack before slicing.

Notes

• Yeast Activation Trick: Ensure milk is warm (not hot) to prevent killing yeast, creating the perfect frothy base for soft, fluffy bread.
• Kneading Technique: Use steady, consistent motion with dough hook for 6-8 minutes to develop strong gluten structure and achieve silky-smooth texture.
• Proofing Patience: Keep dough in consistently warm spot away from drafts, allowing proper rising time for maximum volume and tender crumb.
• Braiding Pro Tip: Rest dough logs 15-20 minutes before braiding to relax gluten, making them easier to manipulate and preventing tough bread texture.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 250
• Sugar: 7 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 70 mg