Lou's Braided Bread - Photo Tutorial

16 years ago

Some of the members have been asking about the Braided Bread.

I already gave the recipe in another Post.

So I thought IÂd put in a Photo Tutorial on how I shape the dough.

Here is the dough, after it has risen once and is cut in half.

Then each half is cut in 3 pieces. Each piece is rolled out to about 12 inches long.

The ends are wet with an egg, milk, mix and stuck together.

They are twisted about 8 times each and spread apart at the other end.

While keeping the dough from untwisting, it is Braided .The end is basted with egg and stuck together.

The Dough is Braided , in the pan, Sprayed with Pam and waiting to rise.

Out of the Oven:

{{gwi:1482685}}

Here is another, Cooked in a Loaf Pan:

This can be done with more, instead of just 3 pieces

But I like to do it simpler.

LOU

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Comments (18)

anney
16 years ago
Beautiful!

How to twist, braid, and keep it all together is quite useful though it seems an awful lot like rubbing your tummy and patting your head at the same time...

Why don't you post a link to the recipe in this thread so people don't have to go hunting for it when it falls off the first page.
shaun
16 years ago
Way to go Lou My Man! Thanks for the tutorial.
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Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.
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Gorgeous bread. Makes me want to eat it right off the screen. I made three-braid challah some time ago, and while I didn't particularly like it (it was okay, but nothing more than that - I probably didn't have the best recipe) the bread had such a wonderful dark glaze on it. I will file your recipe and try it some time.
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msafirstein
16 years ago
Beautiful Lou! Did you cook the first "Out of the Oven" braid on a stone?

Michelle
hawk307
Original Author
16 years ago
LuigiÂs - - - Plaited Bread or Dough for Cinnamon Buns Etc.

2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk
1 1/3 cup of Sugar
3 large eggs- beaten (save Â½ egg w. a little milk for basting )
1 teasp.+ of Vanilla - -
Â½ cup + of oil - -
Â½ teasp. Salt
2 packs of Fleischmans Active dry yeast
AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnÂt stick to your hands.
I now substitute a cup of WW Flour. I makes it more tender.

Stir the yeast in a 1/3 cup of warm water w. Â½ spoon of sugar, to test it for raising.

In a large mixing bowl, or (KA mixer) place the warm the milk ( not hot )
add the sugar ,vanilla , salt & eggs
Beat until the sugar is dissolved and add the Yeast and mix well.
Add 3 cups of flour and mix with mixer a few minutes or by hand.
Add flour until you make a soft Ball of dough that doesnÂt stick to your hands.
DonÂt make it stiff , try to keep it a "soft dough." Sprinkle some flour
under the ball and knead it until smooth. Place it in a large bowl, Rub some oil on top.
Cover with a damp towel and place in a warm spot until double.

Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ).
Divide each piece into 3. Roll each of these 3 pieces into the shape
of a sweet potato ( about 12 in long ).
With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow Place the 2 shaped loaves on lightly oiled cookie tins, or loaf pans.
Preheat the oven to 400 deg.
Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until
slightly tan. Baste them with the egg mix and rotate them back into the oven and
( Turn temperature down to 325 deg.)
Baste again when they are a dark tan. Cook till a rich brown, mahogany color.
Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!!
This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool .
But it do look great !!! & Professional

This dough can also be used for Cinnamon Buns ,

Michelle: I'm a Traitor! I baked them both in Pans,
because I never had a problem with a good crust.
I've been doing it for 50 years , too late to change.
User
16 years ago
That is some purty bread Lou ... thanks for the tutorial :)
sands99
16 years ago
Great work Lou, not everyone knows how to braid especially guys [no offense guys but girls with long hair like myself have honed the braiding craft from age 6 or so]. I've been braiding challah dough for years for my college prof's annual new years party and french braiding my own hair for almost 30 yrs. I did Swedish wreaths too for a few parties and that was a trick to say the least.

My only suggestions: when you connect the 3 dough rolls tuck them under the node so they stay together. And spray or oil your hands so you can more easily release after each pass of throwing the dough roll over and under other rolls.
beanthere_dunthat
16 years ago
Ann? Can we put this in the FAQs for easy retreival later?
User
16 years ago
Looks yummy Lou. I'm getting the baking bug!
annie1992
16 years ago
Chase, it IS yummy, slightly sweet and kind of dense, perfect french toast kind of bread.

Annie
dgkritch
16 years ago
OK, Lou.........Now I HAVE to make Cinnamon Rolls over the weekend........it's ALL your fault!

I'm blaming YOU!!

I was thinking about it anyway and now THIS!!!

Beautiful bread!

Deanna
hawk307
Original Author
16 years ago
Deanna: I never make Cinnamon Rolls??? I make the Cinnamon Bunns.
So don't blame Me LOL. If you make the Bunn type ,
When you roll out the dough and put all the goodies on ,
Don't be skimpy !!! Then roll it up to make the log.

Cut the pieces about 1 inch ( not too long )or else the
Bunns come too high and too much Bunn.
Lou
User
16 years ago
Good idea Renee. If Lou will give his okay, I will be happy to save it in FAQ.

Ann
msafirstein
16 years ago
Lou, I used your sweet bread recipe last night and made something really wonderful. I'm just finishing up my morning coffee and will post pictures later today.

Michelle
hawk307
Original Author
16 years ago
Holy Cows: My computer and phone goes down 2 days and look what happens.

Sands: You have been watching me! How did you know I tucked it under ???
You devil you! I have to try Challah now. Not too much difference.
I used to buy it in our Jewish Bakery in Philly but I'm not there anymore.
I might have to look you up, for the recipe.
I never practiced Braiding on my hair, don't have enough.

Ann: You can do any thing you want. I'll give you the OK for anything ???

Annie; You didn't get a good one! when I bake again, I'll send one.

Michelle: The bread isn't really too sweet, just slightly.
Now you got me wondering what you made that's wonderful ?

I'll tune in later!
LOU
msafirstein
16 years ago
The bread isn't really too sweet, just slightly.
Now you got me wondering what you made that's wonderful ?

Everything I make is wonderful! ;)

Your bread was just perfect for what I needed and I'm pretty sure you will be pleased with my outcome.

Michelle
lyndaluu2
16 years ago
Yummy bread!!!!
Now I'm going to have to bake LOL

Linda
hawk307
Original Author
16 years ago
Michelle: Are you done your Morning, Afternoon and Evening coffee ?????
Thanks a lot.!!! Don't worry, I'll get even.
LOU
mer4205
16 years ago
Wow! Good lookin bread Lou!

Hey- with all this talk of buns where is Jessy when you need her??? -maria

Lou's Braided Bread - Photo Tutorial

Comments (18)

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