Do You Need A FAVORITE Braided Yeast Bread Recipe?

This basic yeast bread recipe is what makes our favorite braided yeast bread. I wish you could smell the aroma in my home right now!

Yeast Bread Secret

If I could choose to make one type of food daily for my husband? It would be yeast bread. Baked daily. Offered in many ways. For every meal if our waistlines would allow!

You see, I really didn’t know how much a homemade bread lover he was until I began making this bread.

Now, this recipe is the basic recipe for the homemade cinnamon rolls that I will share soon.

This recipe was made BEFORE the cinnamon rolls so that students had the basic yeast bread recipe concept down before they made the second step with the cinnamon rolls. You can use this basic dough to make caramel pecan rolls, pretzels and doughnuts, too, but that will have to wait for another day!

Why am I sharing this Yeast Bread?

Well, it was a part of my planning in my foods management program to teach students to make yeast breads and the basics for creating them. That followed the quick breads recipe, Black Forest Muffins, that I have shared with you before that were always a favorite.

Because those food labs didn’t allow for time enough to make, bake and enjoy, we stretched out the recipe for a 2 day lab.

We made the braided yeast bread recipe the first day and covered and refrigerated.

The second day was the favorite–they would uncover the braided yeast bread and set it out to rise for at least 20 minutes and preheat the oven.

When that bread had risen, it was placed onto the center rack of a preheated 375 degree oven for about 30 minutes until a beautiful golden color.

We finished off the top of the braided bread with a bit of butter when the bread was hot out of the oven…gave it a few minutes to rest…and then sliced and served it with more butter.

Honey butter is our favorite at home with this one. Simply add a stick of butter, 1 T or so of honey and a bit of powdered sugar to a mixing bowl and whip with a mixer until the right consistency.

Yeast Bread Recipe

A basic yeast bread recipe that can be used for braided bread, cinnamon rolls, caramel- pecan rolls, pretzels or doughnuts!

5 from 4 votes

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Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course bread

Cuisine American

Servings 1 loaf

Equipment

• 1 oven
• 1 mixer with flat paddle and dough hooks
• 1 liquid measuring cup
• dry measuring cups and spoons
• parchment paper
• Baking Sheet
• Mixing bowl
• 1 cooking thermometer

Ingredients

  

• 2 1/2-3 C all purpose flour
• 1 pkg dry yeast
• 1/4 C sugar
• 3/4 t salt
• 1/2 stick butter, softened
• 3/4 C hot water- 105-110°
• 1 large egg, room temperature
• 1/2 t cooking oil, if not lining pan with parchment paper
• butter to add to top and serve

Instructions

 

• Measure all ingredients. Set butter out to soften and egg to get to room temperature.
• Combine 1 C flour, yeast, sugar, softened butter, and salt with mixer using regular paddle. (if using a Kitchen Aid mixer–regular beaters if using a different mixer).
  
• Then measure temperature of hot water – making sure that it is between 105-110° to activate and not kill yeast.

  Add the water to the mixer.
• Beat on medium speed for 2 minutes.
• Add egg, 1/2 C more flour and beat for 1 minute on high.
  
• Change paddle or beater to dough hooks.
  
• Stir in remaining flour and knead with hooks until smooth, about 5 minutes or less.
  
• Put dough on a plate and cover with plastic wrap and a clean dish towel.
• Let rest for 15-20 minutes.
• Uncover and add dough to a piece of parchment paper or floured surface and divide into 3 strips for braiding. Roll each into the same length strips.
• Either oil or line a baking sheet with parchment paper and braid directly on pan.
  
• ***If you plan to not refrigerate and bake, leave your braided brand out on the stove for about an hour to rise and then bake in a 375° preheated oven for 30 minutes.
• If you want to make ahead of time, cover with plastic wrap–making airtight–and refrigerate 2 to 48 hours.
• Take dough out of refrigerator, uncover and set out for up to an hour to let rise before baking.
• Preheat oven to 375°.
• Place pan in center of the oven and bake for 30 minutes or until the braided bread is light golden brown and not doughy in the center.
• Remove from the oven and coat outside of bread with butter while hot.
  
• Let cool slightly before slicing with a serrated knife.
• Best served warm with more butter or honey butter.

Notes

This yeast bread recipe is the basic dough for cinnamon rolls, pretzels, caramel pecan rolls and doughnuts.

NOTE: A thermometer to test the water temperature to ensure that it is not less than 105 degrees (or the yeast won’t activate) or higher than 110 degrees (that may risk killing the yeast) always keeps the yeast alive and the bread rise to the fullest. If your bread does not rise well…it is probably an indication that the water temperature was too high or too low.

TIP: You can simply let the braided bread rise again without the refrigerating if wanting to bake it sooner. 

The braided bread version is great to serve for guest meals or take to someone when they need a bit of cheer!

Honey butter is our favorite at home with this one. Simply whip a stick of butter, add 1 T honey and a bit of powdered sugar with a mixer until the right consistency.

Enjoy!

Keyword basic yeast bread recipe, braided yeast bread, cinnamon roll basic recipe, yeast bread

And the origin of this great yeast bread recipe?

One of my mentors from Paducah Tilghman High School gave me this recipe when I began teaching food labs again in a different school. If any of you had Mrs. Joyce Goodman, you will remember having this lab recipe in her classes. She always had the most amazing labs and when I began to teach foods again…she was the one who I turned to and she graciously shared this recipe.

I can’t tell you how many of these braided yeast breads I have seen her prepare and deliver to others’ homes…mine included.

Now you know the rest of the story.

Perhaps, I need to deliver one to her today…

Baked Yeast Bread

Can I tell you? There are many factors that may affect your yeast bread. The humidity, the room temperature for rising and proofing, and even your flour will make slight differences. I changed my flour for this one and it produced a loaf that opened more than ever. The consistency was almost cake like. I even joined in for the joy with this loaf!

My point? Don’t freak out! This dough was really soft and almost difficult to braid…but, I chose not to keep adding flour that would make it drier. I simply went with it.

Just relax when making this one. It’s so worth it.

This is the perfect match for so many meals. A few of our favorites for the perfect meal are:

• Roast Beef.
• Beef Stew.
• Meat Loaf.
• Chicken and Rice Soup.
• Spaghetti with Marinara–with the bread made into garlic bread.

Happy Baking, friends!

Meanwhile, if you need to shop to get you ready to make this bread…I got you! Here’s a few affiliate links that may get you on the road to happy baking…at no extra costs to you…but, may provide this little blog with a small commission.