Best Three Flour Braid Recipes

EASY HOMEMADE BREAD

Steps:

• Dissove the Yeast: In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of warm water (110˚ F), and let sit for 5 minutes.
• Add ingredients: Add the remaining 2 ⅔ cups water at same temperature, sugar, salt, room temperature butter, and 5 cups of the flour to mixer bowl. Stir to combine.
• Add remaining flour 1 cup at at time and knead: Using a dough hook, mix on low speed and gradually add the remaining 4 -5 cups of flour one cup at a time until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead using dough hook until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
• Let bread dough rise: Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover loosely with plastic wrap or a kitchen towel and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour. (I used bread control on oven and set temperature to 100˚ F.)
• Divide the bread dough: Turn the risen dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in three parts (1.5 pounds each) and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place seam down into greased 9-inch loaf pans with parchment paper only on the bottom.
• Let bread dough rise again: Cover the loaves loosely with a towel and place in a draft-free area until doubled in size, 30 to 45 minutes. While bread rises, preheat oven to 400˚ F.
• Bake: Brush the loaves with some of the melted butter. Bake the loaves for 25 to 30 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 190-195˚ F). If the top of the bread starts to get too brown, form an aluminum foil tent and cover after 15 minutes.
• Let cool: Remove from the oven and immediately brush with more melted butter. Allow to cool for 10 minutes in the bread pans. Remove from the pans and cool completely on a cooling rack before slicing, about 50 minutes.
• Storage of homemade bread: The bread can be stored in an airtight bread bag or wrapped tightly in
• plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

CELEBRATION BRAID

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., On a floured surface, knead dough until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Shape each into an 18-in. rope. Place ropes side by side on a greased baking sheet. Beginning at one end, braid dough by placing the first rope over the second rope, under the third and over the fourth. Repeat three or four times, beginning each time from the same end. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Whisk egg yolk with water; brush over braid. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.