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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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