Eight-Strand Braided Bread
This beautiful woven loaf is much easier to make than you think. And the flavor and crumb are delicious, perfect for pairing with cheese, or dipping in oil and vinegar.
Servings 1 loaf
Ingredients
- 1/4 cup warm water (105°F-110°F)
- 1 packet active dry yeast
- 3 tbsp sugar, divided
- 3 eggs
- 1/3 cup olive oil, plus more for greasing bowl
- 1 1/2 tsp salt
- 1/2 cup water, at room temperature
- 3 3/4 cups all-purpose flour, plus more for dusting
Instructions
- Dissolve 1 tsp of the sugar in the warm water in a large bowl and add the yeast. Stir and let sit until foaming, about 5 to 10 minutes.
- Into the yeast mixture, whisk 2 of the eggs, the oil, the salt, the water and the remaining sugar. Add the flour one cup at a time until the dough comes together in a sticky bunch. Keep adding the flour gradually until dough comes away from sides of the bowl and is soft and a little sticky. You may not need all of the flour.
- Turn the dough onto a work surface and knead until smooth, about 5 to 8 minutes. Shape into a loose ball.
- Place the dough into a lightly-oiled medium bowl, then flip it to coat both sides. Cover with a towel and let rise until doubled in size, about 1 hour to 1 1/2 hours.
- Once risen, gently press down on the dough to knock it back, then cover and let rise for another 45 minutes.
- Divide the dough into eight equal pieces then roll out each piece into a strand about 14 to 16 inches long.
- Lay the strands out on a lightly floured surface, fanning out from one central point at the top. Pinch all the ends together at the top and press down to stick them to the table.
- To braid, number the strands of dough 1 through 8 from left to right. Every time you move a strand it will take the new number of its new position in the row.
- Preliminary move - this move is not repeated: place 8 under 7 and over 1
- Step 1: place 8 over 5
- Step 2: place 2 under 3 and over 8
- Step 3: place 1 over 4
- Step 4: place 7 under 6 and over 1
- Repeats steps 1 through 4 until all the dough is braided then tuck the ends underneath.
- Place the braided dough onto a parchment-lined baking tray, cover with plastic wrap, and leave to rise until doubled again, about an hour.
- Preheat the oven to 375°F.
- Beat the remaining egg with a pinch of salt. When loaf has risen, brush with the egg wash and bake in the oven for 25 to 35 minutes.
- When done, bread will be a deep golden brown and sound hollow when knocked on the base. Cool on a rack before serving.