Braided Bread [Recipes]

2007 Jan 25
Hello all. I just wanted to share my love for breadmaking. Here I have two loaves of braided bread that I made last week. I will post the recipe later on once I have found it. I hope there are other people on this site who love the art of breadmaking as much as I do. P.S.: The book in the back is my Larousse Gastronomique if anyone was curious. And yes, the glass of wine was enjoyed by myself along with my fresh baked bread and some warm olive oil.


2007 Jan 25
Nice job! I have an awesome recipe for authentic Swiss "Zopf" which is supposed to be braided (I included a zopf photo as evidence). Not being an experienced braider, I always just form it into stupid looking shapes instead of doing it properly. It's an incredibly delicious breakfast bread; if you'd like to give it a shot sometime, here's the recipe:

Zopf

Ingredients
* 500 g White flour
* 1 tb Salt
* 1/2 c Water, tepid
* 1 ts Sugar
* 1 tb Dry yeast (rounded)
* 1 Egg
* 600 ml Milk
* 150 g Softened unsalted butter
* 500 g White flour
* 1 Egg yolk
* 1/2 ts Milk

Directions
- Mix water, sugar, and yeast. Allow to stand 5 minutes.
- Put white flour in large bowl, and add salt.
- Add yeast mixture, egg, milk, and butter to flour.
- Mix with beater for 5 minutes, gradually adding more white flour.
- Knead, punch and throw around 100 times.
- Put back in bowl, sprinkle with flour, and cover with a damp cloth.
- Let rise in warm place for 1.5-2 hours (longer if cold place).
- Knead, punch and throw a bit more.
- Cut into pieces and make desired fancy-bread shapes.
- Place on a lightly greased baking sheet, cut ribs, then let rise in warmth for 20 minutes. Allow to cool.
- Preheat oven to 425F, paint with egg yolk mixed with 1/2 tsp milk.
- Put in oven, immediately lowering heat to 350F. Bake for 30-60 minutes, depending on size.

Best served with butter and strawberry freezer jam or honey.

2007 Jan 27
I too enjoy baking bread! I tried a new recipe from my Kitchen Aid cookbook but I am sure this bread can be made by hand as well, here is the recipe. It is very tasty.

HONEY-OATMEAL BREAD
Makes 2 loaves
Preparation time: 1/2 hour (plus 2 hours rising time)
Cooking time: 40 minutes
5 cups all-purpose flour (1.25 L)
1 cup quick cooking oats (250 ml)
2 tsp salt (10 ml)
2 pkgs active dry yeast (16 g)
1 1/2 cups water (
1/2 cup honey (125 ml)
1/3 cup butter or margarine (80 ml)
2 eggs
1 tbsp water (15 ml)
1 egg white, separated
quick cooking oats to garnish

Step 1 Combine water, honey and butter in saucepan, heat to 120F (49C).
Step 2 Attach bowl and dough hook. Place yeast and half of water/honey mixture to bowl.
Step 3 In another bowl, combine flour, oats, and salt.
Step 4 Add flour mixture to stand mixer bowl. On speed 2, mix for about 1 minute until incorporated.
Step 5 Add the eggs and the remainder of the water/honey mixture to the bowl. Continue on speed 2, add up to a cup and a half more of flour, half a cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic.
Step 6 Place in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubles in bulk, about 1 hour.
Step 7 Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf in a greased 9 x 5 inch (23 cm x 12 cm)
loaf pan. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Step 8 Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with quick cooking oats. Bake at 375F (190C) for 40 minutes. Remove from pans immediately and cool on wire racks.

2007 Feb 7
Thanks for the recipes you two. Looking forward to trying them both.
TJ, do you think you'll post that recipe for yours? That bread looks soooo yummy.

2007 Feb 7
why yes, yes I could :)

Just let me find it and I will post away :)

And thanks, it was. (the Brie I had with the second loaf went nicely with the wine, by the way)

2007 Feb 9
I'd love to have a Kitchen-Aid, and I enjoy working with dough by hand, but my dough setting on the bread machine seems to work well.

I wonder, though, if anyone has compared the results between kneading by mixer, by hand, or letting the bread machine do it (and then bake in the oven).

I also wonder where to find the so-called "cheap quarry tiles" that you can put in the bottom of your oven to replicate the heat of a true baker's oven.

Anyone know about this, or where to find them?

2007 Feb 9
I have a KitchenAid mixer *and* a bread machine, and I still make my most enjoyable bread 100% by hand. I have the slightly smaller "tilt-head" KitchenAid model and it doesn't seem to be able to knead more than a pound of flour's worth of dough without the dough riding up the hook into the greasy mechanism.

The bread machine is one of the better ones out there, yet it sucks at baking (I guess they all do). It has dual kneading "flippers" but it can't handle a really heavy dough. It is most useful to me on the dough setting for pizza, etc.

A pizza stone should be fine in place of a quarry tile, although I'm sure it isn't the cheapest choice! To increase the thermal mass of your oven, you can also put a bunch of (clean) bricks into it. Also, to get a really good crust you need moist heat; there are several ways to fake steam injection in your oven:

* Spray the bread periodically with an atomizer filled with water
* Place a pan of boiling water into the oven
* Make a small hole in the center of an aluminum pie plate, fill it with water, then position it over the hot bricks mentioned above.

None of them seem to work quite as well as the real thing, but it's fun to try. Also, be very careful not to spill cold water onto the glass door of your oven, lest it crack! :-)

2007 Feb 10
Fresh Foodie...I have the same model of KitchenAid, and if you don't have the mixer in the locked position and the head can move a little, the dough won't ride up the hook. Also, I save my bread or milk bags, cut them up one side most of the way to make a "hat" to cover the dough while it proofs.

There are also a lot of tips on stones/tiles for ovens in the pizza cookoff thread on www.egullet.org but you can also find pizza stones at Preston Hardware and any cookware shop.

I usually make Italian style breads at home. There are lots of recipes at
www.italianfoodforever.com


2007 Feb 10
"if you don't have the mixer in the locked position and the head can move a little, the dough won't ride up the hook"

Really?! I never even considered running the mixer "unlocked." I have to try this... if it works for me I'll be very very happy! :-)

2007 Feb 13
Yeah, put the mixer in the locked position it should stop riding up over the hook. Also make sure to never exceed 8 cups of flour for that type of mixer. And to always use the second speed when making bread dough. Lots of great tips and recipes on this forum if you guys want to check it out. forum.kitchenaid.com .

As for breadmakers, ever try making the dough in the machine and then baking in the oven? I have a breadmaker in the basement I haven't used it in quite some time simply because I find it makes the bread way too heavy. I prefer doing it by hand.:D

2007 Feb 13
What? Now I'm confused... mousseline tells me to unlock the mixer and now Cindy tells me to lock it! Maybe I'll just unplug the thing for good. ;-)

Thanks for the link to the KitchenAid forum, Cindy. They say that dough climbing the hook is an indication of a too-sticky dough. I'll see if adding flour helps next time I make bread...

I'm pretty sure the 1 kg of flour (600g spelt, 400g white) doesn't exceed 8 cups.

2007 Feb 14
I've only ever had my dough rise up the hook a once..I've always just kept it in the lock position. But the dough being too sticky would do that too. As for the link! I love that forum, some very useful information as well as good recipes.

2010 Jan 9
We decided to start celebrating Ukrainian Christmas this year, in memory of my mom who passed away around this time last year. It was fun to do with the kids and really yummy. My wife made the dough so I don't have the recipe on hand but I think she said it was the challah dough recipe from the Black and Decker bread machine cookbook.

2010 Jan 10
My bread is egg bread. Sprinkled some poppy seeds. Egg wash really shows off the shape of the braids!
My prof told me, make three rope shaped doughs, then start making braid from the middle of the dough to the end, then flip the dough and braid the other side. Tuck the both ends under the dough.

I use Hobart mixer at school. Bread dough ride up the hook when I use small size mixing bowl and dough hook. Big bowl and hook have no problem.
1kg of all purpose flour = 8 cups (US)

2010 Jan 10
I love ordering Kolach from Perogies Take Out , they also make regular braded braded bread, bu tKolach is the best..their menu is on www.perogi.ca

2011 Jan 7
We're doing up another one as I type - will post pics later.

Merry (Ukrainian) Xmas!