The recipe for this super Easy Braided Bread will stick with you, whether you decide to serve the bread around the holidays or daily.

I don’t make it as often as I should but I must tell you it is a show stopper. It looks beautiful and it tastes even better. 

You may create many forms of this bread, but doesn’t it look incredible as it is?! My family always loves it. 

I enjoy making this savory. However, you can add more sugar and make a sweet version which is just as good.

I might finally create something similar with maybe jam or chocolate, as well as savory but stuffed with cheese. Now that would be amazing, obviously!

In any case, for this classic “original” as I would call it you can just brush it with egg wash but you can also add some sesame seeds and herbs.

I just updated the pictures and I will create a new video later this year.

Tap here for more recipes like this

You can make the dough with your hands, just like I did, or you can use a stand mixer with a kneading attachment.

Although it requires a lot of kneading, it is really not difficult in any sense.

You can see how easy this bread is to make and how delicious it is when you slice it by watching my video.

It essentially melts in your mouth like a piece of cake, which isn’t exactly accurate, but it is incredibly delicate and absolutely delightful.

I sincerely hope you give my amazing Easy Braided Bread recipe a try. As you can see, it’s pretty simple, so show me your creations.

If you do make it please don’t forget to tag me on social media, Facebook or Instagram; you can also search @sandraseasycooking

Recipes you might like:

Banana Chocolate Chip Bread

Easy Homemade French Bread

Spiral Twist Bread Rolls

No-Knead Homemade Bread

Dutch Oven Bread: Bread for beginners

Yield: 6

Easy Braided Bread

Print

Easy recipe for Braided Bread

Prep Time 10 minutes

Baking Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 1 envelope Active Dry Yeast 2 teaspoons/1/4oz/7g
• 1/2 cup warm milk
• 1 teaspoon 4g sugar
• 1 cup Lukewarm milk
• 4 cups All-purpose flour + more for dusting 500g / all-purpose flour without sodium;
• 2 teaspoons Salt 11g (table salt)
• 2 1/2 tablespoons 35.44g unsalted butter
• 1 egg, mixed (optional)
• 1 tablespoon olive oil
• 1 beaten egg for brushing

Additional:

• Sesame Seeds
• Herbs; rosemary, oregano

Instructions

1. In a small mixing bowl, combine yeast, sugar, and milk. Allow the yeast to activate, for about 5 minutes. Milk should be warm to the touch.

2. In a large mixing bowl, combine flour, and salt -mix, then add beaten eggs (optional), and activated yeast -mix. Add one cup of warm water, then melted unsalted butter. Mix all together, and then flour the working surface.

3. Knead the dough on the floured surface for 10 minutes. The dough should be soft, elastic and just a bit sticky. Kneading of the dough is necessary to achieve the final results of the bread. You may use a Stand mixer, with a kneading attachment until the dough is soft and smooth.

4. Place the dough back in the mixing bowl, and drizzle oil, knead just to coat the dough with the oil, cover and allow the dough to rise for at least one hour and up to 2 hours. NOTE: You can place it in the fridge for up to 24 hours, BUT do bring it to room temperature before working on the braid; it takes about 15 min.

5. After the dough doubles in size, make 6 equal dough balls. Keep dusting your surface and your hands as needed.

6. Roll out each ball into a thin crust, then roll it with your fingers (watch a video). After doing that, roll it with your hand, pressing light pressure to stretch it into a long stick.

7. Now, connect 4 long dough sticks at the very top, then go from out in and over, until you reach the bottom. Flour the braid, and push it a bit together, then make a circle and connect the ends of the braid.

8. Take remaining two dough balls, and do the same. After rolling into long dough sticks, twist two of them.

9. With the twisted dough stretch and wrap around the first braid. Connect it and set aside to rise for 30 minutes.

10. Preheat the oven to 375F/190C

11. Brush the risen bread with the beaten egg, you can add seeds and herbs, and bake for about 30 to 35 minutes. Now, this part depends on your oven too. Some ovens might take 40 minutes. If it starts to get darker on the top, you can cover it with aluminum foil or if you don't like using alum you can use parchment paper just crunch it so you can mold it over the top of the braid.

12. Allow to cool down for at least 30 minutes before cutting into it.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Could we be tired of bread recipes, or pasta recipes, oh, or potato recipes? No, I don’t think so. So, today I am sharing the best “Garlic and Herbs Flatbread”. Can I get a “Whoop-Whoop”?

See, every meal in my house is served with different bread. We LOVE bread. Obviously, this flat-delicious bread is served with Italian dinners, such as skillet lasagna or baked tortellini. 

Usually, I bake it about 20-30 minutes before dinner is served, otherwise, my family CANNOT resist it. As soon as it is out of the oven, they start to rip it apart and spread cream cheese on it, or butter.

Tap here for more yummy bread recipes

Trust me, if you make it, I can bet that you will be tempted to take at least the little part just to taste it.

The aroma is amazing, and when it bakes you’ll have a feeling like your house is a small Italian family restaurant, especially if you have pasta cooking on the other side.

It simply wrapped, not only your kitchen but your whole house with a flatbread aroma, and let’s get something straight, there is nothing more tempting than hot bread fresh out of the oven.

It is a fairly simple recipe. I think the only complicated thing is to knead between 10-12 minutes until the dough is formed into an almost non-sticky ball. BUT, if you have, for example, KitchenAid with kneading attachment, you got yourself a job done without even putting pressure on your hands.

Although, seriously it’s not that hard to knead it with your hands either.

I am aware that not everyone has KitchenAid or similar, so this is an old-fashioned way without hardly any equipment (deep bowl, measuring cup, wooden spoon, baking pan, parchment paper -if your pan is not a non-stick baking pan).

If you get inspired and make The Best Garlic and Herbs Flatbread for you and your family, please tag on on social media @SandrasEascyCooking

Thank you for your support!!!

Yield: 6-8 Servings

The Best Garlic and Herbs Flatbread

Print

Easy and Tasty Garlic and Herbs Flatbread

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 4 cups All-Purpose Flour + for dusting
• 1 tsp. Garlic-Parsley Powder
• 2 tsp. Salt
• 1 pack 2 tsp. fast rise dry Yeast
• 2 tsp. Honey + 1/2 tsp. Sugar + splash of warm water.
• 1 3/4 cup Luke Warm Water
• 1/4 cup Olive Oil + 1 tbsp.

TOPPING:

• Italian Herb Mix
• Dry Basil
• Garlic-Parsley powder
• Grated Parmesan Cheese

Instructions

1. In a large bowl, add 4 cups of all-purpose flour. Add garlic-parsley (without sodium) and salt to the flour. Mix, then make a well.

2. In a small measuring bowl, add

3. In a small cup, add 2 teaspoons of Honey and 1/2 teaspoon of Sugar,  Add a splash to Luke warm water to dissolve a bit.

4. Add 1 pack (2 teaspoons/1/4 OZ) of fast rise dry yeast to the all-purpose flour, then pour dissolved honey-sugar mixture on top of the dry yeast. Wait for 15-20 seconds, then add splashes of LUKE warm water. Add water gradually. Mix with the wooden spoon, then start kneading. In the mid of the kneading process add half of the olive oil.

5. Knead for 10 more minutes or until the dough is formed and it is NOT as sticky as before.

6. Pour the rest of the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on the clean kitchen towel to keep warm. Let it rise for approximately 1 hour, or until it is double in size.

7. After about an hour take it out the bowl. Prepare all the herbs and cheese.

8. Then, line the parchment paper in your baking pan. If the pan is flat like mine (watch a video), you can dust a bit of flour and roll out the dough on your baking tin, however, if you pan have sides, roll it out on your working surface/board -of course, dust with the flour, when it rolled transfer it to your baking pan. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, garlic-parsley powder, Parmesan cheese and a few drizzles of olive oil. This is also fantastic as a pizza crust.

9. Preheat your oven at 425F (220C/gas: mark#7). Allow your dough to rise just until your oven is preheated. Bake for about 35 minutes, or until the crust is a light golden color.

10. Let it cool down for at least 10 minutes before cutting. Cover i

11. with a large kitchen towel. Serve it with your meal, or simply dip in the marinara sauce.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 598mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest