Braided sweet bread is a gorgeous loaf that tastes as good as it looks! With a sweetened golden top crust and fluffy bread inside, you’re going to love this sweet bread recipe.
I first made this bread for Easter. I wanted something special, something lovely for the holiday table. I also wanted it to taste amazing of course! This bread checks both boxes- it’s so soft and feathery inside and even just shaping the dough into a simple braid yields a stunning loaf.
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There are 2 ingredients in this bread that really help elevate the texture: oil and an egg. Don’t swap out either! Technically these ingredients enrich the dough, which can make it take longer to rise, but it’s so worth it. That feathery look? Enriched dough! Read on to see how it’s done.
Here’s what you’ll need to make it:
–1 TBSP + 1 tsp yeast: this is a little more yeast that what’s usual for a bread recipe and the reasoning behind it quickens the process. You can absolutely use less yeast (2-3 tsp is more standard) but just remember you’ll have to increase the rise time.
–1 cup warm water: warm water helps activate the yeast
–¼ cup granulated sugar: The sugar not only helps activate the yeast but it adds sweetness to the bread.
–⅓ cup canola oil: You can also use light olive oil or a different type of vegetable oil.
–1 egg: Helps to enrich the dough’s texture.
–1 ½ tsp salt: Enhances the flavor of the bread.
–3 to 3 ½ cups flour: The source of structure for the bread! Start with 3 cups, then if the dough is sticking to more of the bowl than a small circle the size of a quarter, add more flour as needed.
–1 egg whisked with 1 TBSP water for textured top and 2 TBSP turbinado sugar, for topping.
Helpful Tips when Making Your First Loaf of Bread:
If you’ve never baked homemade bread before, here are a few tips:
1. Remember to fully knead
The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
2. Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be more dense. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
3. Temperature affects how long your bread takes to rise
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
4. Don’t overwork the dough
Try not to go crazy kneading your bread after the first rise. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!
Braided Sweet Bread
Braided sweet bread is a delicious and gorgeous homemade bread that looks as good as it tastes. With a sweetened golden top crust and fluffy bread inside, you’re going to love this sweet bread recipe.
In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes until mixture is foamy and frothy.
Add the oil, 1 egg, salt and enough flour to form a soft dough. Use an electric mixer and knead for 5 minutes. The dough should pull away from the bowl, but you want it to still stick to the bottom of the bowl in a small circle the size of a quarter.
Form dough into a smooth ball. Keeping the dough in the bowl, spray the sides of the bowl and dough with nonstick spray. Cover bowl with plastic wrap. Let rise in a warm place for 40-50 minutes.
Punch down dough. Knead for 1 minute, then divide the dough into 3 equal portions. Roll each out into long logs and lay them out on the counter side by side.
Braid the three pieces of bread together. Pinch the end pieces and tuck them under the loaf. Carefully place the loaf on the parchment paper lined baking sheet.
Whisk together the remaining egg and 1 TBSP warm water. Brush loaf thoroughly with egg mixture and then sprinkle with the turbinado sugar. Let rise for 20 minutes.
Preheat oven to 350°F. Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200°F. Let cool. Enjoy with butter!
Video
Notes
Store leftover bread in an airtight container for 4-5 days.
Most bread needs to cook until they reach 190-200 degreed F. Bread recipes that contain milk need to reach 200 degrees, whereas those that don’t need to reach 190. This recipe doesn’t have milk, so you can pull it out of the oven once a digital thermometer reaches 190. The tops should be a nice golden brown color.
How is turbinado sugar different from regular sugar?
Turbinado sugar is a more natural brown sugar with more coarse granules and a darker coloration than regular sugar. The flavor is also a little different because it retains some of that natural plant flavor and molasses that more refined sugars lack.
How to cut braided bread
Despite the different appearance, you can still slice your bread like normal using a bread knife. Making slices is a great way to serve the braided bread in multiple same sized pieces, but if you want to be creative and cut each lump to be its own piece, you can do that as well.
Simple Braided Bread made with an easy enriched dough that yields a stunning loaf; perfect for holidays!
ABOUT US
I began Butter, with a Side of Bread to delve deeper into my fascination with food! I love cooking easy, delicious recipes and trying out new products. Welcome and I hope you stick around! Meet Jessica & Nellie...
My bread has been baking for 35 minutes and it looks like it might be doughy inside. I made the dough in a bread maker on the pizza dough cycle. Is it possible it was kneeded for too long? If I bake it longer will it work out?
Wow, so good. The bread was fantastic. I seeped magnolia flowers in the water for 30 minutes to add a bit of cardamon/ginger flavor the 2nd time I made it. Thank you for a great recipe. PS I sed the dough setting on my bread maker..
Unknown says
I could make one bread dough, then i would make lots of tiny braided loves. I used the same amount of time and they turned out great!!!
It is very yummy and easy to make!
Nellie says
I love the idea of making mini loaves!
Raelene says
My bread has been baking for 35 minutes and it looks like it might be doughy inside. I made the dough in a bread maker on the pizza dough cycle. Is it possible it was kneeded for too long? If I bake it longer will it work out?
Jessica says
Use a cooking thermometer to test it- it should be 200°F inside. This bread is soft & feathery, you don’t want to over bake it!
Heloise says
This is the tastiest bread. I love this recipe.
Jessica says
SAME!! So glad you love it too!
BOBnotBOB says
Wow, so good. The bread was fantastic. I seeped magnolia flowers in the water for 30 minutes to add a bit of cardamon/ginger flavor the 2nd time I made it. Thank you for a great recipe. PS I sed the dough setting on my bread maker..
Jessica says
Oh I adore your changes!! Such great flavor! I love this recipe and am SO glad you did too!