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...
great recipe! I was able to make this just with what I had around the house (though I used brown sugar instead of turbinado) and it turned out great! though it is a tad floury, but that could be my own fault. I also added about a tablespoon of honey to the egg wash, to add a bit more sweetness, and I’m so glad I did. definitely saving this recipe for later
Divide the dough in thirds and roll them out with your hands. Use the pan you’re baking on as a guide- mine were about 15-18″ long. (They shorten once braided.)
I used RedMills egg replacement (powder).
It turned out exquisite!!!
Better than with real egg I must say.
The glaze that brushes on the top is perfect with vegan egg!
A serendipity result!!
Nicolesays
Im so glad to hear this, I’ve been wondering how that would turn out!
Colby Ferrissays
Is the yeast active dry yeast or instant yeast or something else?
Unfortunately with bread baking flour adding is always different and can vary on so many different things including the weather, humidity, and then some. So this should be expected.
This recipe is very similar to my Grandmothers Czech sweetbread. She put an apricot mixture in it. I don’t have her recipe and she’s long passed so I tried this and did it her way with the apricots and it was to die for!! Awesome recipe.
olive oil tends to leave a different flavor profile in breads and while it will work, the flavor may not be what you’re looking for in this particular recipe (only way to know is to try it though). Other ideas for canola oil substitutes include melted butter or vegetable oil
DO NOT USE 3 CUPS OF FLOUR. I tried, and it did not create a dough. It was just thicker flour and I’m kinda pissed right now cause now I’ve wasted all of these ingredients. Thanks a lot.
I’m sorry to hear that you’ve had a rough time with this recipe. The amount of flour needed in bread doughs will vary based on a lot of different factors including the weather and your location and elevation. Sometimes more flour is needed and other times you can get by with less. I do hope you give this recipe another try. Just add in the flour slowly until you get to a good dough consistency.
There is no reason to be upset but your feelings are valid. We all get that it sucks wasting ingredients but that is part of the learning curve. I had to throw away a dough that was meant for bread bowls for 7 people because it had too much flour in it and it was dry and cracking, but now I know what happens to bread when there is too much flour/not enough water. A trick that I’ve learned is to add the flour slowly that way I can judge the texture of the bread as I am going along. And remember that the texture of the bread will change as it is needed.
agree 100%! Everyone’s baking conditions are slightly different.
Ellensays
Just curious – why are the times to let the dough rise so short as compared to other sweet bread recipes like cinnamon rolls? Does it affect the texture of the bread, etc.?
Thank you for this recipe! I’ve made it several times. I’m curious about the yeast amount though. It’s a lot for 3 cups of flour. 1 tbsp seems more than the norm, can you tell why this recipe needs 2 tbsp?
Different bread recipes require different amounts of yeast and this recipe has been tested and found that 2 tablespoons is what works best for the greatest and tastiest results.
You should be able to bake it in a loaf pan! Just make and braid it as directed and then tuck the ends in under the middle section while placing it into the loaf and then continue with the recipe as directed
Yummy! We sliced it and slathered it with raspberry preserves. So easy to make and so quick. It’s a slightly rainy day here in Seattle and I used about 3-1/4 cup of flour. It’s a perfect recipe and even better that I only used one bowl.
Just made this bread and it was so simple to do, quick and yummy!
Ended up using 3 cups plus 1tbsp of flour in total. Only change I made was to reduce the yeast to 1.5tbsp and baked it for 25mins.
Thanks for the recipe.
i struggle SO much with yeast recipes as a novice baker, but this is by far the easiest i’ve ever followed!! the bread turned out fantastic!
my grandmother’s trick was always to let the bread rise in its bowl on a small burner set to the lowest heat to ensure it would rise to its full potential, which worked great here 🙂
Sam says
great recipe! I was able to make this just with what I had around the house (though I used brown sugar instead of turbinado) and it turned out great! though it is a tad floury, but that could be my own fault. I also added about a tablespoon of honey to the egg wash, to add a bit more sweetness, and I’m so glad I did. definitely saving this recipe for later
Rebecca says
This bread was so good!!! Amazing flavor. It was a bit crumbly because I let it rise too long… But my family devoured it!!!
Nicole says
Thats awesome to hear rebecca! Glad your family approves!
Shane Mungal says
Can you add rasins , as well ?
Nicole says
Yes!
Seyi Doa says
I didn’t get the measurement of the flour 3 1/2 cups . what is the equivalent in grams.
Juli says
I just made this for the first time today. I elongated the 3 portions of dough to braid and attach as an Easter wreath. It turned out beautiful
Jessica says
Such a lovely idea Juli! Thank you!
Evelyn says
How long do you roll the 3 rolls? Or how thick should the logs be? Ty!
Jessica says
Divide the dough in thirds and roll them out with your hands. Use the pan you’re baking on as a guide- mine were about 15-18″ long. (They shorten once braided.)
Alen says
how long were the strands if you got 4 loaves? I made 14 inch and I could only make two and one that was 5 inches long! Help…
Jessica says
Recipe yields just 1 loaf…
ally says
so so so so so good. thank you so much for this recipe. it is such an easy and fast bread.
Mojo says
Can this bread be made without the egg?
Jessica says
I’ve not tried it without egg.
Stephanie Leonard says
I used RedMills egg replacement (powder).
It turned out exquisite!!!
Better than with real egg I must say.
The glaze that brushes on the top is perfect with vegan egg!
A serendipity result!!
Nicole says
Im so glad to hear this, I’ve been wondering how that would turn out!
Colby Ferris says
Is the yeast active dry yeast or instant yeast or something else?
Nicole says
Either yeast will work well with this recipe
Mary Wynne says
Ive jut now made the dough. It was super sticky using 3&1/2 cups of flour. I had to put in 4&1/4th to make like bread dough…
Nicole says
Unfortunately with bread baking flour adding is always different and can vary on so many different things including the weather, humidity, and then some. So this should be expected.
Karen says
This recipe is very similar to my Grandmothers Czech sweetbread. She put an apricot mixture in it. I don’t have her recipe and she’s long passed so I tried this and did it her way with the apricots and it was to die for!! Awesome recipe.
Nellie says
I love the idea of adding apricots! So glad you enjoyed the recipe!
Habibah Jaffar says
Instead of canola oil can I use extra virgin olive oil?
Nicole says
olive oil tends to leave a different flavor profile in breads and while it will work, the flavor may not be what you’re looking for in this particular recipe (only way to know is to try it though). Other ideas for canola oil substitutes include melted butter or vegetable oil
Addi says
DO NOT USE 3 CUPS OF FLOUR. I tried, and it did not create a dough. It was just thicker flour and I’m kinda pissed right now cause now I’ve wasted all of these ingredients. Thanks a lot.
Nicole says
I’m sorry to hear that you’ve had a rough time with this recipe. The amount of flour needed in bread doughs will vary based on a lot of different factors including the weather and your location and elevation. Sometimes more flour is needed and other times you can get by with less. I do hope you give this recipe another try. Just add in the flour slowly until you get to a good dough consistency.
Bry says
There is no reason to be upset but your feelings are valid. We all get that it sucks wasting ingredients but that is part of the learning curve. I had to throw away a dough that was meant for bread bowls for 7 people because it had too much flour in it and it was dry and cracking, but now I know what happens to bread when there is too much flour/not enough water. A trick that I’ve learned is to add the flour slowly that way I can judge the texture of the bread as I am going along. And remember that the texture of the bread will change as it is needed.
Jessica says
agree 100%! Everyone’s baking conditions are slightly different.
Ellen says
Just curious – why are the times to let the dough rise so short as compared to other sweet bread recipes like cinnamon rolls? Does it affect the texture of the bread, etc.?
Nicole says
We use a lot of yeast in this recipe so the bread rises quite nicely in the oven as well as during those few minutes of time.
Pam Smith says
Thank you for this recipe! I’ve made it several times. I’m curious about the yeast amount though. It’s a lot for 3 cups of flour. 1 tbsp seems more than the norm, can you tell why this recipe needs 2 tbsp?
Nicole says
Different bread recipes require different amounts of yeast and this recipe has been tested and found that 2 tablespoons is what works best for the greatest and tastiest results.
Sharon says
hi Nicole,
Thank you for a short and simple recipe. It looks delicious! I am wondering if I can use a loaf pan to bake this bread?
Nicole says
You should be able to bake it in a loaf pan! Just make and braid it as directed and then tuck the ends in under the middle section while placing it into the loaf and then continue with the recipe as directed
Mallory says
Yummy! We sliced it and slathered it with raspberry preserves. So easy to make and so quick. It’s a slightly rainy day here in Seattle and I used about 3-1/4 cup of flour. It’s a perfect recipe and even better that I only used one bowl.
Nicole says
🙂 love it!
grace says
Do you use bread flour or all purpose?
Nicole says
You can use either one! 🙂
Rev says
Just made this bread and it was so simple to do, quick and yummy!
Ended up using 3 cups plus 1tbsp of flour in total. Only change I made was to reduce the yeast to 1.5tbsp and baked it for 25mins.
Thanks for the recipe.
Nicole says
Sounds good! 🙂
Christy Jackson says
This is delicious!! I’ve made this as part of hand therapy and it is amazing!
Jessica says
So glad you liked it- this is easily one of my favorite bread recipes ever!! Good luck with the hand therapy!
lily says
i struggle SO much with yeast recipes as a novice baker, but this is by far the easiest i’ve ever followed!! the bread turned out fantastic!
my grandmother’s trick was always to let the bread rise in its bowl on a small burner set to the lowest heat to ensure it would rise to its full potential, which worked great here 🙂
thanks so much and i’ll be using this again!!
Jessica says
So glad you liked it Lily!!
Ryan says
I love this recipe. It’s my favorite thing to make. There’s nothing better than warm bread and butter.
Nellie says
Agreed!