Braided White Bread Recipe
A rustic bread perfect for tearing and soaking in rich soup broths or pasta sauces.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F.
-
In a large bowl, combine room temperature water and yeast; then mix in butter, sugar, and salt. Add 3 cups of bread flour, mixing thoroughly, then incorporate additional flour until the dough forms and follows the spoon.
-
Turn dough onto a lightly floured surface and knead for 10 minutes until firm and smooth. Place dough in a medium greased bowl, turning to coat the top, then cover and let rise in a warm, draft-free place for 1 hour.
-
Punch down the dough, then knead on a floured surface for approximately 5 minutes to release air bubbles. Divide the dough into 6 equal pieces.
-
Roll 3 pieces of dough into 12-inch strips. Arrange these strips side-by-side on a floured board and braid from the center outwards, pinching the ends together to form one loaf.
-
Place the braided loaf on a greased baking sheet and repeat the braiding process with the remaining 3 dough pieces for a second loaf.
-
Cover the loaves and let them rise for 30 minutes, or until doubled in size.
-
Bake for 40 minutes, or until the bread tops are golden brown and sound hollow when tapped.
-
Remove loaves from baking sheets and cool on a rack.