This soft, pillowy joanna gaines braided bread recipe is made with active dry yeast, all-purpose flour, and eggs, and ready in 2 hours and 45 minutes. Pulling the golden-brown, beautifully woven loaf from the oven fills the kitchen with a comforting, bakery-fresh aroma. I love making this traditional egg bread for a cozy Sunday dinner.
The Secret To Getting It Right
When I first tried making this traditional egg bread, I rushed the rising process and ended up with a dense, heavy loaf. I quickly learned that patience is the ultimate tool when working with yeast doughs.
Giving the yeast a full five minutes to become properly foamy in the warm water makes all the difference for a fluffy interior. Taking my time with the braiding process also ensures an evenly baked crust that looks absolutely stunning on the dinner table.
Joanna Gaines Braided Bread Recipe Ingredients
- 3/4 cup warm water (110°F)
- 1 packet (1/4 ounce) active dry yeast
- 1 teaspoon granulated sugar (for yeast)
- 3 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar (for dough)
- 1 teaspoon kosher salt
- 2 large eggs
- 3 tablespoons canola oil
- 1 large egg beaten with 1 tablespoon water (for egg wash)
How To Make Joanna Gaines Braided Bread Recipe
- 1. Activate The Yeast: In a small bowl, whisk together the warm water, active dry yeast, and 1 teaspoon of sugar. Let the mixture sit for 5 minutes until foamy.
- 2. Mix The Dry Ingredients: In the bowl of a stand mixer, combine the all-purpose flour, remaining 2 teaspoons of sugar, and kosher salt on low speed.
- 3. Form The Dough: Pour the foamy yeast mixture, eggs, and canola oil into the dry ingredients. Mix on medium speed with a dough hook for about 5 minutes until smooth.
- 4. Let It Rise: Transfer the dough to a lightly oiled bowl, cover it with a warm towel, and let it rise in a warm spot for 1 hour.
- 5. Braid The Loaf: Punch the dough down and divide it into three equal pieces. Roll each piece into a long rope, pinch the tops together, and gently braid them.
- 6. Bake The Bread: Place the braided loaf on a parchment-lined baking sheet, brush with the egg wash, and bake at 350°F for 25 to 30 minutes until golden.
Recipe Tips
- Check your water temperature: If the water is too hot, it will kill the yeast, and if it is too cold, the yeast will not activate properly.
- Weigh your flour: Using a kitchen scale prevents packing too much flour into your measuring cup, keeping the baked dough soft and tender.
- Don’t skip the egg wash: Brushing the unbaked dough with beaten egg is what creates that signature glossy, golden-brown crust during baking.
- Pinch the ends tightly: Securing the top and bottom of your braid firmly prevents the bread from unraveling as it expands in the oven.
What To Serve With Braided Bread
This rich and slightly sweet loaf pairs nicely with hearty comfort foods like a slow-cooked Sunday pot roast or a warm bowl of chicken soup. It is also incredible served slightly warm the next morning, smeared with salted butter and a drizzle of honey.
How To Store
Keep the cooled bread in an airtight container or a large plastic zip-top bag at room temperature for up to three days. For longer storage, slice the loaf and freeze the pieces in a freezer-safe bag for up to two months.
FAQs
Can I knead this dough by hand?
Yes, you can easily knead this dough by hand if you do not have a stand mixer. Simply turn the mixed dough onto a floured surface and knead for about 10 minutes.
Why did my bread turn out dense?
A dense loaf usually means the yeast did not activate properly or the dough did not rise enough. Always ensure your yeast is fresh and let the dough double in size.
Can I use butter instead of canola oil?
While canola oil provides traditional moisture for this loaf, melted butter can be used as an easy substitute. Keep in mind that butter may slightly alter the final texture and shelf life.
How do I know when the bread is done?
The bread is finished when it has a glossy golden-brown crust and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should register 190°F.
Nutrition
- Calories: 195 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 49mg
- Sodium: 245mg
- Total Carbohydrate: 31g
- Protein: 6g
Try More Recipes:
- Pioneer Woman White Sandwich Bread
- Creamy Joanna Gaines Chicken Florentine Recipe
- Joanna Gaines Chicken Cordon Bleu Recipe
joanna gaines braided bread recipe
10
servings20
minutes3
hours45
minutes4
hours5
minutesSoft and fluffy, this joanna gaines braided bread recipe is made with active dry yeast, flour, and eggs. Ready in under three hours, this gorgeous traditional bread is completely beginner-friendly and makes a beautiful addition to cozy Sunday dinners.
Ingredients
3/4 cup warm water (110°F)
1 packet (1/4 ounce) active dry yeast
1 teaspoon granulated sugar (for yeast)
3 1/2 cups all-purpose flour
2 teaspoons granulated sugar (for dough)
1 teaspoon kosher salt
2 large eggs
3 tablespoons canola oil
1 large egg beaten with 1 tablespoon water (for egg wash)
Directions
- 1. Activate The Yeast: In a small bowl, whisk together the warm water, active dry yeast, and 1 teaspoon of sugar. Let the mixture sit for 5 minutes until foamy.
- 2. Mix The Dry Ingredients: In the bowl of a stand mixer, combine the all-purpose flour, remaining 2 teaspoons of sugar, and kosher salt on low speed.
- 3. Form The Dough: Pour the foamy yeast mixture, eggs, and canola oil into the dry ingredients. Mix on medium speed with a dough hook for about 5 minutes until smooth.
- 4. Let It Rise: Transfer the dough to a lightly oiled bowl, cover it with a warm towel, and let it rise in a warm spot for 1 hour.
- 5. Braid The Loaf: Punch the dough down and divide it into three equal pieces. Roll each piece into a long rope, pinch the tops together, and gently braid them.
- 6. Bake The Bread: Place the braided loaf on a parchment-lined baking sheet, brush with the egg wash, and bake at 350°F for 25 to 30 minutes until golden.
