Soft Braided Bread
 
Prep time
Cook time
Total time
 
An easy recipe for a soft, milk based bread that the whole family will like
Author:
Recipe type: Bread
Cuisine: Mediterranean
Serves: 1 loaf
Ingredients
  • ⅔ cup warm water (110°F to 115°F)
  • 1 package active dry yeast
  • 1 tsp. sugar
  • 3½ cups bread flour
  • 2 tsp. salt
  • ½ cup milk, lukewarm
  • 1 large egg white
  • --- coarse sea salt
  • --- white sesame seeds (optional)
  • --- black sesame seeds (optional)
Instructions
  1. Place ⅔ cup of warm water in a large measuring cup. Whisk the yeast and the sugar into the water and let stand until it bubbles, about 5 minutes.
  2. In a stand mixer, equipped with a hook (or food processor fitted with a steel blade), add the flour and the salt and mix. Pour the water/yeast mixture and then the lukewarm milk over the flour and kneed until the mixture forms a soft ball and the dough is elastic and easy to handle. If your dough seems dry, add a little more water, a tablespoon at a time; if it is too wet, add a bit more flour.
  3. Turn the dough out onto a lightly floured work surface and knead for a few minutes. Place the dough in a bowl that has been well floured, turn to coat well and cover with plastic wrap. Let the dough rise until it has doubled in size, about one hour.
  4. Punch down the dough and turn it out onto a lightly floured work surface. Cut the dough into three equal sections. Roll each piece to form a thick long rope and, taking one piece at a time, start to "braid" the dough, pinching together each end. Tuck the ends under the braid and place it on a baking pan lined with parchment paper. Alternatively, you can form a wreath with the braid! Let it rise for about half an hour.
  5. In the meanwhile, preheat the oven to 375° F.
  6. In a small bowl, beat the egg white well and then brush it over the bread. Sprinkle the bread with some coarse sea salt and some white and black sesame seeds and bake it on the middle rack of the oven until golden brown; about 30 minutes. Place the bread on a wire rack to cool.
Notes
Bread flour is preferable to All-Purpose flour because it comes from wheat that is higher in protein than the wheat used in AP flour. Protein produces gluten, which gives the bread the desired elasticity, volume, and crumb structure. However, is AP flour is all you have, you can still make this delicious braided bread.

This makes a very large braided bread. Most times, I prefer to make two smaller braids, by dividing the dough into two parts and each part into three equal sections to form the long dough "ropes".
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/soft-braided-bread/