Simple Braided Bread

Ingredients

• 700 g All-Purpose Flour (sifted)
• 2.25 tsp Quick‑Rise Yeast (one 7‑g packet)
• 1 tsp Powdered Sugar
• 1 tbsp Non‑Iodized Salt
• 2 cup Warm Water (about 110°F / 43°C)
• 1 tbsp Cornmeal (for dusting baking sheet)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients, set out the stand mixer, bowl, scale, and baking sheet.

   Time: PT5M

2. Combine Dry Ingredients

   Add the 700 g flour, quick‑rise yeast, 1 tsp powdered sugar, and 1 tbsp non‑iodized salt into the mixer bowl.

   Time: PT5M

3. Add Water & Mix

   Pour 2 cups warm water (110°F/43°C) gradually while the mixer runs on low. Mix for about 5 minutes until a shaggy dough forms. Add a splash more water if the dough looks dry.

   Time: PT5M

4. Hand Knead Until Smooth

   Turn the dough out onto a lightly floured surface and knead by hand for 8‑10 minutes until it becomes smooth, elastic, and no longer sticks to your hands.

   Time: PT10M

5. First Rise

   Place the dough back in the bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 hour 30 minutes, or until doubled in size.

   Time: PT1H30M

6. Preheat Oven

   While the dough is rising, preheat the oven to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

7. Divide Dough

   Punch down the risen dough, then split it in half. Set one half aside for later (you’ll bake only one loaf now).

   Time: PT5M

8. Shape the Braid

   Take the active half and divide it into three equal strands. Set two strands aside. Roll the remaining strand into a long cylinder, then knead the two ends together. Bring the three strands together, braid them, and seal the ends by pinching.

   Time: PT10M

9. Prepare Baking Sheet

   Sprinkle a few pinches of cornmeal evenly over a baking sheet. Transfer the braided loaf onto the sheet.

   Time: PT2M

10. Bake

    Place the sheet in the preheated oven and bake for 30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

    Time: PT30M

    Temperature: 450°F

11. Cool & Serve

    Remove the bread, transfer to a cooling rack, and let it rest for 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

312

Protein

9 g

Carbohydrates

55 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Quick‑Rise Yeast: Active Dry Yeast (use 2 ½ tsp, increase proof time)
• Instead of Powdered Sugar: Granulated Sugar (same amount)
• Instead of Non‑Iodized Salt: Kosher Salt (use 1½ tbsp)
• Instead of Cornmeal: Semolina, All‑Purpose Flour

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowl
• Kitchen Scale
• Measuring Cups
• Measuring Spoons
• Clean Kitchen Towel or Plastic Wrap
• Baking Sheet
• Oven
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Knead until the dough is smooth and passes the windowpane test.
• Allow the dough to rise for the full 1 hour 30 minutes.
• Braid the three strands tightly and seal the ends to prevent unraveling.
• Bake at a high temperature (450°F) for a crisp crust.

Chef Tips from the Video

• For extra flavor, add 1 tsp dried herbs (like rosemary) to the dry mix.
• Brush the loaf with melted butter right after baking for a softer crust.

Troubleshooting

Storage

Refrigerator: Wrap tightly; keeps 3‑4 days.

Freezer: Slice, wrap each piece, and freeze up to 2 months.

Room temperature: Store in a bread box for up to 2 days.

Make-Ahead Tips

• After shaping, you can refrigerate the braid uncovered for up to 12 hours; bake directly from the fridge (add a few extra minutes).
• Freeze the baked loaf, wrapped well, and reheat in a 350°F oven for 10‑12 minutes.