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.
Sweet bread is really popular during Spring as people seek out sweet braided Easter bread recipes. This braided bread is perfect for the holidays, fun dinner parties, or simply wanting to enjoy the fun of making a loaf of homemade bread from scratch.
Tips for Making This Braided Bread Recipe
Unlike other yeast bread, this sweet bread is made using a baking sheet instead of a bread pan. Having your baking sheet lined with parchment paper helps to give a good bottom crust and makes clean up easier.
Topping the braided bread with turbinado sugar gives it a great way to add extra sweetness while making the bread look sparkly.
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 can you tell when the bread is fully baked?
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.
My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!
Braided Sweet Bread Ingredients
-2 TBSP yeast
-1 cup warm water
-1/4 cup granulated sugar
-1/3 cup canola oil
-1 egg
-1 1/2 tsp salt
-3-3 1/2 cups flour
-1 egg whisked with 1 TBSP water for textured top
-2 TBSP turbinado sugar
How to Make Braided Sweet Bread
In a large bowl, dissolve the granulated sugar in warm water. Add yeast and let stand for 5 minutes.
Add in the canola oil, egg, salt, and enough flour to form a soft dough. Knead the dough for 5 minutes.
Form the dough into a smooth ball. Keeping the dough in the bowl, spray it with non-stick spray and then cover then bowl with plastic wrap. Let it rise in a warm place for about 15 minutes.
Punch down the dough before kneading for 1 minute, then divide the dough into 3 same sized portions.
Roll each portion out into long logs and set them up on the counter side by side.
Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
Brush the tops thoroughly with egg mixture and then sprinkle with the turbinado sugar.
Let the loaf sit while the oven is preheating to 350 degrees F, or for about 10 minutes.
Bake for 30-35 minutes, until the outside is a golden brown color and the internal temperature of loaf registers 195-200 degrees. Let it cool. Slice & then enjoy with butter!
Sweet Braided Bread
Ingredients
- 2 tbsp yeast
- 1 cup water
- 1/4 cup granulated sugar
- 1/3 cup canola oil
- 1 egg
- 1 1/2 tsp salt
- 3-3/12 cups flour
- 1 egg whisked with 1 tbsp water
- 2 tbsp turbinado sugar
Instructions
- In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
- Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
- Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15-20 minutes.
- Punch down dough. Knead for 1 minute, then divide the dough into 3 same sized portions.
- Roll each out into long logs and set them up on the counter side by side.
- Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
- Brush thoroughly with egg mixture and then sprinkle with the turbinado sugar.
- Let the loaf sit while oven is preheating to 350 degrees F, or about 10 minutes.
- Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Let cool. Slice & enjoy with butter!
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Why does my braided bread split?
This is often a result of your bread not being braided tightly enough, or the dough not being kneaded enough. With practice you should be able to get more comfortable with the dough and figuring out the right way to make a tight braid.
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.
More homemade bread recipes that you’re going to love:
- Honey Whole Wheat Bread
- Soft Country French Bread
- Soft White Bread
- Homemade Hawaiian Bread
- Homemade Bread
- Apple Pumpkin Bread
- Peaches and Cream Bread
- Easy Lemon Bread
- Easy Banana Bread
- Lemon Blueberry Quick Bread
You’re going to love this golden topped, light and fluffy braided sweet bread recipe. It’s a show stopping homemade bread that tastes great and looks incredible.
Lucy says
This did not work out for me. I’m not sure what I did wrong. Is it really 2 tablespoons of yeast??
Jessica says
Can you give me more info as to how it didn’t work out? Yes, it’s 2 TBSP because it’s a FAST bread recipe. You can use less- each rise will just take longer.
Lynn says
I’ve made this recipe twice already. I can’t figure out what I’m doing wrong. The dough won’t rise. Active yeast, 2 tbls mixed in 110′ water, let stand for 5 min, its frothy so I know uts good. ( kept in fridge, not expired) so what am I doing wrong?
Jessica says
Your house might be too chilly. Try doing the rises in a warm oven. I turn my oven on 350 for 2-3 mintues, then turn it off, and place my bowl with the dough (covered in plastic wrap) inside. : )
Kendra says
What kind of yeast do you use? Rapid rise or regular.
Jessica says
I use regular yeast
WendySelf says
What type of flour? All purpose or Self Rising…
Jessica says
I prefer all purpose or bread flour.
Bethany says
Great recipe! Super easy to follow and it came out beautifully. I added pumpkin pie spice into my dough for a fall variation and it was delish.
Alison says
I love the addition of Pumpkin Pie Spice Bethany! I’m so glad you enjoyed it!
Jae says
Didn’t taste as good as I hoped it would. Not sure if it’s because recipe calls for oil vs butter. Texture was fine. Will not make again.
Sherry says
Made this today…AWESOME! Came together so fast…and excellent with chopped dried cranb6, chopped almonds and some lemon juice added to butter….definitely a keeper!
Janell says
This bread came out PERFECTLY! It was so delicious. Bread making usually does not work out at all for me, but this recipe impressed the entire family. The texture was just incredible. I have this recipe saved!
Lora says
Really enjoyed this bread recipe! So simple and delicious! How would bake times (and temp?) change if I split it into two loaves? I’d like to share with friends ☺️ Thank you!
Jessica says
So glad to hear Lora! For a smaller loaf, you’ll keep the same oven temp, just reduce the time by about 5 minutes or so. : )
Marissa says
I added cranberries and lemon zest and powder sugar for the top. I LOVE IT! So feathery and light. Ive only made dense breads so this was an amazing turn out. Seriously a fantastic recipe thankyou
Cynthia says
Hi a couple questions… what happens if i use butter instead of oil? How much butter would be recommended? And last, can i make rolls instead of braided bread?
Thank you
Jessica says
Hi cynthia! Ok, I’ve tested this recipe with butter instead of oil and I actually prefer oil. The texture is SO MUCH BETTER with oil- it’s lighter, fluffier and yields a chewier bread. AND- when I used butter, no one could taste the difference. So it’s purely a texture thing.
Michelle Anne Duguay says
you mentioned that we could use less yeast , but this would mean longer rising time..how much longuer?
Jessica says
Rise time really depends on how warm the environment is. If you put the dough some place around 70ish degrees, it would only take maybe 30 minutes longer.
Rachelle says
My family and I have fallen in love with this recipe, I’ve made it 4 times in the last 2 weeks!! One loaf with an egg and the other 3 without, slight egg intolerance here.And also with only 1 Tb of yest, only because I don’t need it to rise fast. I was wondering if you have tried to make rolls with this dough, or if you think it would work to be made into rolls. Thanks for such an awesome recipe!!!!
Hannah says
I just made this bread and it was amazing, it was almost too pretty to eat but I loved it. Thanks so much for sharing
Alison says
Thanks so much Hannah!
Samantha Vega says
Came out great!!^^
Soft n subtly sweet,beautiful~~
Tonya says
How do you make a regular load of this recipe without braiding it? I have 2 mini load baking pans. How many mini load pans do i need if i don’t braid it?
Jessica says
You’ll likely need 4-5 mini loaf pans. You don’t have to braid it- just shape it and bake on a pan. Just watch that it doesn’t get too brown- and if it starts, lay a piece of foil on top.
Jupiter W. says
I’m 16, this was my first time making bread. I LOVE this recipe!! Mama and I sliced it and put some cinnamon butter on the side when it was fresh out of the oven, and Oh. My. God. It’s amazing!! Definitely recommend!
Janet says
This recipe was quick and easy. I added some orange rind, orange juice, a touch of almond flavour, dried cranberries and sliced almonds on top with the egg wash. I mixed 1 tbsp white sugar and 1 tbsp brown sugar for the topping. This is sooooooo good! Love the texture and the sugar topping is a nice touch.
Kacie says
I have made this many times, LOVE the recipe and the simplicity of making it!!! Me and my mom do a variation with fresh-pressed garlic in the dough and top it with parmesain or motzerella cheese instead of sugar, great to have with pasta. I was wondering if you wanted to make the dough sweeter, would adding honey help or what would you have to change?
Jessica says
I absolutely LOVE your variation! To make the dough sweeter, you can just add 1/4 cup brown sugar.
Albert Q says
Is two TBSP of yeast correct measurement for this bread? Can you substitute canola with olive oil? Thank you.
a
Jessica says
Yes, it’s 2 TBSP- it’s a fast yeast bread. You can use less, but just add time to each rise. And yes, you can use olive oil instead!
Karen says
Your bread is so good. I have made it two times and put butter instead of egg wash. The only question I have is when I put in the bread in the oven the braid disappear what should I do? <3
Jessica says
Tuck the ends of the brain in under each end of the loaf.