Soft Braided Dinner Bread
A beautifully braided loaf of the softest dinner bread. This bread goes great with everything!
Ingredients
- 1 cup whole milk, warm (between 100-110 degrees)
- 1/2 cup granulated sugar
- 1 packet of active dry yeast (1/4 ounces)
- 4 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 8 tablespoons butter, room temperature
- 3 large eggs, room temperature
- 1/2 cup parmesan, finely shredded (optional garnish)
- 1/8 cup fresh or dried herbs, finely chopped (optional garnish)
Instructions
- Place 1 cup of warm whole milk into a small bowl and add 1/2 cup of granulated sugar and 1 packet of active dry yeast. Whisk to combine and let it sit for about 5 minutes or until the yeast blooms and the surface of the milk becomes foamy
- Place 8 tablespoons of soft butter into a large bowl and add 1/2 teaspoon of salt, 2 eggs and the bloomed yeast and whisk everything together
- Add flour, 1/2 cup at a time, until a soft dough comes together and begins to pull away from the sides of the mixing bowl
- Transfer the dough onto a lightly floured surface
- Knead the dough, adding a bit of flour, if necessary, until it feels soft and smooth and no longer sticks to your hands
- Form the dough into a round ball and transfer it into a large greased glass bowl
- Cover the bowl tightly with plastic and let it rest in a warm place for about 60 minutes or until the dough has doubled in size
- Transfer the dough onto a lightly floured surface and divide into 3 equal portions
- Braid the 3 portions, tucking both ends under to form a neat loaf (further instructions above)
- Whisk the remaining egg and brush over the surface of the braided loaf
- Cover the loaf lightly with greased plastic wrap and rest for 30 minutes at room temperature
- Preheat your oven to 350 degrees and set a rack in the middle of your oven
- Once the dough has rested, brush any dry spots with remaining egg wash and then sprinkle finely shredded parmesan and herbs over the loaf
- Bake at 350 degrees for 20-30 minutes or until the loaf is deeply golden brown and the internal temperature reaches 200 degrees
- Transfer the baked bread onto a cooling rack to cool for at least 30 minutes before slicing
- Store in an airtight container at room temperature