Description
Joanna Gaines’ braided bread weaves together rustic comfort and culinary artistry from her beloved Magnolia Table cookbook. Warm, golden strands of homemade dough intertwine with delicate care, promising a delightful slice of comfort that connects family and tradition.
Ingredients
Scale
Main Ingredients:
- 4 cups bread flour
- 1 large egg
- 2 large egg yolks
- ½ cup whole milk
- ¾ cup water
Leavening and Seasoning:
- ½ tablespoon instant yeast
- 1 teaspoon kosher salt
- ¼ cup honey
- 2 tablespoons vegetable oil
Egg Wash:
- 2 large egg whites
- 1 teaspoon water
- 1 tablespoon honey
Instructions
- Activate the yeast mixture by combining dry active yeast with warm milk and honey in a small bowl, allowing it to become frothy and aromatic for approximately 5-7 minutes.
- In a large mixing bowl or stand mixer, combine all-purpose flour and kosher salt, creating a soft, powdery base for the enriched bread dough.
- Pour the activated yeast mixture into the flour, adding whole eggs, additional egg yolks, and vegetable oil. Blend ingredients using a dough hook attachment, kneading continuously for 6-8 minutes until a smooth, elastic consistency develops.
- Transfer the kneaded dough into a lightly greased ceramic or glass bowl, covering it with a damp kitchen towel. Allow the dough to rise in a warm, draft-free environment for 60-75 minutes until it doubles in volume.
- Gently deflate the risen dough by pressing down softly. Divide the dough into four equal portions using a bench scraper or sharp knife.
- Roll each portion into long, slender logs approximately 15 inches (38 centimeters) in length. Let the logs rest for 15-20 minutes to relax the gluten.
- Create an intricate four-strand braid by carefully interweaving the dough logs, ensuring a tight and uniform pattern. Pinch the ends securely to prevent unraveling during baking.
- Prepare a delicate egg wash by whisking egg whites with a touch of water and honey. Generously brush the braided loaf, ensuring complete coverage.
- Place the braided dough on a parchment-lined baking sheet, allowing it to undergo a final proofing stage for 45-55 minutes in a warm location.
- Preheat the oven to 375°F (190°C), then reduce temperature to 325°F (160°C) immediately after placing the bread inside. Bake for 35-40 minutes, tenting with aluminum foil halfway through to prevent excessive browning.
- Verify bread doneness by checking internal temperature reaches 190°F (88°C) and produces a hollow sound when tapped. Remove from oven and cool completely on a wire rack before slicing.
Notes
- Precise Measurements Matter: Kitchen scales guarantee accurate flour and liquid quantities, preventing textural mishaps during bread preparation.
- Yeast Activation is Critical: Warm liquid temperatures between 120–130°F activate instant yeast effectively, ensuring proper dough rising and fermentation.
- Kneading Builds Structure: Thorough kneading develops gluten networks, transforming raw ingredients into a smooth, elastic dough with exceptional texture.
- Patience Rewards Bakers: Respecting proofing times allows complex flavor development and optimal bread volume, transforming ordinary ingredients into extraordinary results.
- Golden Crust Requires Technique: Multiple egg wash layers create a stunning, glossy exterior that highlights intricate braiding and professional-level baking skills.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 70 mg