Sandra This golden Braided Bread is a bakery-style showstopper as well as being surprisingly simple to shape! Adding a steam bath to the oven makes the crust go shiny and crisp, which along with the soft, milky crumb adds a delightful texture to this loaf that is so perfect for sandwiches or toast.
Joanna Gaines Braided Bread Recipe Ingredients
- 2 cups warm milk (divided use)
- 1.5 tbsp active dry yeast
- 1 tsp sugar (plus 1/4 cup sugar for the dough)
- 1 tsp salt
- 4.5 cups all-purpose flour (plus more for kneading)
- 1/2 tbsp olive oil
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
- Sesame seeds (optional, for topping)
How To Make Joanna Gaines Braided Bread Recipe
- Bloom the yeast: In a small cup or bowl, combine 1 cup of the warm milk, the 1.5 tbsp of yeast, and the 1 tsp of sugar. Stir gently and let it sit for 5–10 minutes until it becomes foamy and bubbly.
- Mix dry ingredients: In the bowl of a stand mixer (or a large mixing bowl), combine the 4.5 cups of flour and the 1 tsp of salt. Whisk briefly to distribute the salt.
- Combine: Pour the foamy yeast mixture into the flour. Add the remaining 1 cup of warm milk, the 1/4 cup sugar, and the olive oil.
- Knead: Mix on low speed until combined. If the dough is very sticky, add more flour, a tablespoon at a time, until it firms up. Knead for 5–10 minutes in the mixer (or turn out onto a floured surface and knead by hand) until the dough is smooth, elastic, and firm.
- First rise: Remove the dough, shape it into a ball, and place it back in the bowl. Cover with a damp paper towel or cloth. Leave it in a warm place for 1 hour to rise.
- Second knead & rise: Punch the dough down. Knead it again by hand for 2–3 minutes. Cover and let it rest for another 30 minutes.
- Shape and braid: Divide the dough into 6 equal pieces (to make two loaves). Roll each piece into a long rope about 40cm long. Take 3 strands and braid them loosely together, pinching the ends to seal. Repeat with the remaining 3 strands to make the second loaf.
- Prep for baking: Preheat oven to 385°F (195°C). Line a 9×13 pan with parchment paper and grease lightly with oil. Place the two braided loaves in the pan, separated by a fold of parchment paper so they don’t stick together. Grease the tops of the loaves.
- Glaze and steam: Beat the egg with 1 tbsp water. Brush this egg wash generously over the loaves. Sprinkle with sesame seeds if desired. Crucial Step: Place an oven-safe dish filled with 2-3 cups of water on the bottom rack of the oven to create steam.
- Bake: Place the bread on the middle rack. Bake for 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped.
Recipe Tips!
- The Steam Secret: Don’t skip the water bath! The steam in the oven keeps the crust soft initially, allowing the bread to spring up fully (“oven spring”) before hardening into a shiny, glossy crust.
- Loose Braid: Braid the ropes loosely, not tight! The dough will expand significantly in the oven. If the braid is too tight, it will tear and look messy as it bakes.
- Milk Temperature: Ensure your milk is warm (about 110°F), not hot. Hot milk will kill the yeast instantly, and your bread will be a heavy brick.
- Separation Anxiety: Use a strip of parchment paper between the two loaves in the pan. This ensures they pull apart easily after baking without tearing the beautiful braided sides.
What To Serve With Joanna Gaines Braided Bread Recipe?
This Joanna Gaines Braided Bread Recipe is a stunning centerpiece that needs simple accompaniments! A dish of soft Salted Butter or a jar of Fruit Preserves is really all you need to enjoy the fresh slices. For a savory lunch, use the slices to make an epic Grilled Cheese Sandwich or serve alongside a bowl of Creamy Tomato Soup! It also makes incredible French Toast if you have leftovers the next day.
How To Store Joanna Gaines Braided Bread Recipe
- Room Temp: Store the cooled loaves in a paper bag or bread box at room temperature for up to 3 days. Plastic bags will soften the crust too much.
- Freeze: This bread freezes perfectly! Wrap the whole loaf (or slices) in plastic wrap and then foil. Freeze for up to 3 months. Thaw on the counter.
Joanna Gaines Braided Bread Recipe Nutrition Facts
- Calories: 101 kcal
- Fat: 1g
- Carbohydrates: 19g
- Protein: 3g
Nutrition information is estimated per slice.
FAQs
Yes, but the texture will be leaner and crustier (like a baguette) rather than soft and enriched. The milk fat tenderizes the crumb.
If the braid splits while baking, it likely didn’t rise enough during the second proof, or the braid was woven too tightly. Let it rest longer next time!
No, but this is a firm dough that requires good kneading. If doing it by hand, expect a 10-15 minute workout to get the gluten smooth!
Try More Recipes:
- Joanna Gaines French Bread Recipe
- Joanna Gaines Cornbread Recipe
- Joanna Gaines Banana Bread (9×13 Sheet Style) Recipe
Joanna Gaines Braided Bread Recipe
Description
A beautiful, golden braided loaf enriched with milk and olive oil. The double rise and steam baking method ensure a soft, pillowy interior with a professional glossy crust.
Ingredients
Instructions
- Bloom yeast in 1 cup milk and tsp sugar.
- Mix flour, salt, remaining milk, sugar, oil, and yeast mix.
- Knead 10 mins; rise 1 hour.
- Knead again; rise 30 mins.
- Divide into 6 ropes; braid two loaves.
- Egg wash and bake with steam at 385°F for 30 mins.
Notes
- Steam bath creates a shiny, crisp crust.
- Braid loosely to allow for expansion.
- Use parchment to separate loaves in the pan.
