Learn how to make this soft and fluffy braided sweet bread. A warm, delicious, and sweet dough beautifully braided to create two fluffy loaves. This bread is perfect for holidays, bread desserts, or blessing your table with delectable bread.
Very similar to my brioche bread recipe, this light and fluffy bread is a staple for your kitchen. It has easily been my go-to recipe that last couple of weeks. It is also a great bread to use for my homemade bread pudding recipe (COMING SOON).
Braided sweet bread can also be known as challah bread. Challah bread is a Jewish bread used for certain holidays. It is a kosher bread, which does not contain any dairy products. Instead of using milk and butter, this recipe calls for oil and water. Although this recipe is challah bread, it is not braided in four strains, which it is more traditional.
This braided sweet bread recipe can be made into two larger loaves, or three small to medium size loaves. If you want to make three loaves, you will have to allow the bread more time to rise in the bread pan. This ensures each loaf rises to the desired size.
Braided Sweet Bread
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Tips for Making Braided Sweet Bread
- This recipe makes two larger or three smaller loaves of sweet bread. If you do not need the second and third loaves, you can place them in the freezer.
- This recipe can be substituted for einkorn flour OR whole wheat flour. Because less gluten is present, your dough may take longer to rise, and may not be as fluffy.
- When making the dough, using a stand mixer with a dough hook attachment. This makes the process much easier and hands off. You can also kneed with your hands to shape in a ball to rise.
- Use oiled parchment paper or aluminum foil to line your bread loaf pan. This will prevent your bread from sticking to the side, and allow for easier cleanup. I oil the sides and bottom of my cast iron well before placing my dough in.
- Place the aluminum foil over your dough before you place it into the oven. If you prefer to have a golden brown top, bake the bread for 3-5 minutes, then cover your loaves with aluminum foil.
- You want the water warmed to about 100-105 degrees. If it is too hot, it will kill the yeast.
Tools
Ingredients
- Yeast- You can substitute for sourdough starter. I use Active Dry Yeast.
- Water- Make sure it is hot, to activate the yeast, but not boiling.
- Eggs- Whisk before adding any other ingredient. Whisk until they become fluffy.
- Vegetable oil
- Salt
- Sugar- I love “Florida Crystals Raw Organic Cane Sugar“. This is the only granulated sugar we use in our house.
- Unbleached all-purpose flour- We love “King Arthur’s Unbleached All-Purpose“. My husband told me last night, “It has superior quality.”….and he’s not picky.
Directions
- Whisk eggs in a stand mixer, or by hand. Whisk until the eggs reach a fluffy consistency.
- 4 eggs
- Whisk yeast with hot water until it is dissolved. Add water to eggs.
- 2 tablespoons active dry yeast
- 1 cup hot water (95 degrees F.)
- Add vegetable oil, salt, and sugar to the egg and yeast mixture. Whisk together until thoroughly combined.
- 1/3 cup vegetable oil
- 1.5 teaspoons salt
- 1 cup sugar
- Using a dough hook, or danish whisk, add the flour cup by cup. If you plan to hand knead, reserve 1/2 cup to use.
- 5 cups unbleached all-purpose flour
- Knead dough into a smooth ball, and allow 1-2 hours (or until doubled) to rise in a warm place. (I place my dough in the oven at 95 degrees F.)
- Use your hands to remove the dough from the sides of the bowl. Use a dough cutter to split the dough into two (or three if you are making three loaves).
- Shape the dough in a narrow oval shape. Using the dough cutter, split the oval shaped dough into three strains. Flour each strain so it doesn’t stick.
- Braid the dough by placing the right strain over the middle, then the left strain into the middle, and repeating.
- Pinch the ends together to keep the dough from separating. Tuck the ends under to create a smooth edge. (See the video for visual instructions.)
- Bake the loaves at 425 degrees F for 30 minutes. Place aluminum foil on top of the bread before baking. This will keep the bread from burning.
Find More Bread Recipes
Braided Sweet Bread
Learn how to make this soft and fluffy braided sweet bread. A warm, delicious, and sweet dough beautifully braided to create two fluffy loaves. This bread is perfect for holidays, sweet bread desserts, or blessing your table with delectable bread.
Ingredients
- Yeast- You can substitute for sourdough starter. I use Active Dry Yeast.
- Water- Make sure it is hot, to activate the yeast, but not boiling.
- Eggs- Whisk before adding any other ingredient. Whisk until they become fluffy.
- Vegetable oil
- Salt
- Sugar- I love "Florida Crystals Raw Organic Cane Sugar". This is the only granulated sugar we use in our house.
- Unbleached all-purpose flour- We love "King Arthur's Unbleached All-Purpose". My husband told me last night, "It has superior quality."....and he's not picky.
Instructions
- Whisk eggs in a stand mixer, or by hand. Whisk until the eggs reach a fluffy consistency. (4 eggs)
- Whisk yeast with hot water until it is dissolved. Add water to eggs. (2 tablespoons active dry yeast, 1 cup hot water (95 degrees F.)
- Add vegetable oil, salt, and sugar to the egg and yeast mixture. Whisk together until thoroughly combined. (1/3 cup vegetable oil, 1.5 teaspoons salt, 1 cup sugar)
- Using a dough hook, or danish whisk, add the flour cup by cup. If you plan to hand knead, reserve 1/2 cup to use. (5 cups unbleached all-purpose flour)
- Knead dough into a smooth ball, and allow 1-2 hours (or until doubled) to rise in a warm place. (I place my dough in the oven at 95 degrees F.)
- Use your hands to remove the dough from the sides of the bowl. Use a dough cutter to split the dough into two (or three if you are making three loaves).
- Shape the dough in a narrow oval shape. Using the dough cutter, split the oval shaped dough into three strains. Flour each strain so it doesn't stick.
- Braid the dough by placing the right strain over the middle, then the left strain into the middle, and repeating.
- Pinch the ends together to keep the dough from separating. Tuck the ends under to create a smooth edge. (See the video for visual instructions.)
- Bake the loaves at 425 degrees F for 30 minutes. Place aluminum foil on top of the bread before baking. This will keep the bread from burning.
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