Braided stuffed bread is the perfect recipe for any occasion! It looks gorgeous and tastes even better. You can make this delicious homemade delicacy within minutes of starting your workday, so stop whatever you’re doing right now because it needs to be made immediately before guests arrive or an early lunch date has been scheduled in which case there will be no time leftover from baking anything else at all-not even chocolate chip cookies since those take up way too much valuable kitchen real estate when making them traditionally.
Braided bread is the perfect dessert to serve at your next dinner party. Whether you’re having fun with this recipe or trying out some new ingredients, everyone will thank you for providing them with such an enjoyable experience!
Bread making has never been so easy–and delicious-unless of course we include homemade sweet braided easter loaf into our holiday celebrations…
Making Stuffed Braided bread: Useful Tips
- This sweet bread is made using a baking sheet instead of the more common pan. The reason for this? You’ll need to line your nonstick surface with parchment paper in order to get an excellent bottom crust and make cleaning up much easier!
- You can never go wrong with turbinado sugar. It’s the perfect way to add extra sweetness and make your bread look fabulous!
Is Turbinado sugar different from traditional sugar?
Turbinado sugar is a more natural brown sugar with larger granules than regular sugars. Turbans add some flavor to the plant plus whatever is absorbed during the refining process like molasses, which helps give them a unique taste compared to refined white or powdered counterparts!
How will I know the braided bread is properly baked?
You can tell when the bread is fully baked if you use a digital thermometer to check its temperature after it has cooked for the desired amount of time. The tops should be golden brown in color and reach 190 degrees Fahrenheit, which will occur once there’s no more liquid coming out from inside or between cracks on top while cutting into it with a knife (or slice).
The Thermapen is a fast and durable thermometer that we use all the time. It’s great because it can take your temperature quickly, but more importantly for me – in less than ten seconds! My next favorite cooking tool would have to be this old-school type of device called “the pop-up stove”. You may remember them from when you were younger…they work just as well now with an updated design for modern kitchens.
Ingredients
You’ll need a few things for this recipe:
- yeast
- water (approximate 1 cup)
- granulated sugar (Turbinado)
- canola oil
- three cups of flour
- eggs
- Salt
- One whisked egg
Instructions
- Dissolve your sugar in room temperature water, then put the yeast allow it to stay for 5 minutes.
- Then mix canola oil eggs with salt, and some flour to form a soft dough. Then, knead for 5 more minutes, keeping it inside of your bowl. Spray some non-stick cooking spray cover with plastic wrap then put back into the fridge or cabinet where it’s supposed to be.
- You’ll be able to make the dough into a smooth ball, cover it with aluminum foil and let rise for close to15-20 minutes in order before Punching down your risen loaves.
- After 15 minutes of rising, punch down your dough and knead it for about one minute. Divide into three equal-sized pieces to make rolling out easier! Take one piece at a time; keep it covered with plastic while working on the other two (this will help avoid getting fingerprints all over).
- Flatten them both into longer folds before setting side by each other directly onto a countertop or clean surface where they won’t get too crowded together because who wants their kitchen looking like someone was living there?
- To make a perfect pound cake every time, start with 3 parts of bread. Carefully braid the ingredients together and then pinch off ends to form rolls before tucking them under your loaf in order that it sits flat on top when finished cooking!
- Brush away any excess moisture from each side with an egg mixture followed quickly by turbinado sugar upon all but two areas; these will be used for seaming.
- Place upright onto a heated pan at 350 degrees – for close to 10 minutes.
Why was the bread not tight?
If you find that this has happened with any loaves recently then there are two things we recommend doing: first make sure all ingredients used have been at room temperature (Eggs should always come straight outta fridge) secondly try kneading again until nice and. The eggs serve as a cohesive.
How can I cut the bread?
To make the most of your braided bread, use a sharp knife to cut each loaf into slices. You can also choose whether you want separate pieces or one large slice for sandwiches- either way, it will be an impressive dish!
How to make softer bread?
While there are many ways to soften bread, one of the most common is by adding fat. Liquid fats work best for soft sandwich rolls and can be replaced with whole milk in some recipes–this will make them moister than before while still giving off an amazing browning effect on top! Be aware that if you do use butter then your finished product may turn out softer when cooled because it contains more protein-rich water(not dairy) along with sugars which help create stronger bonds between cells within our bodies’ muscles themselves – making this type easier to digest.
Replacing the sugars in bread with liquid ones can make for softer, more flexible dough. Honey or agave works great! This is because they are known as Invert Sugars; these types of sugar don’t form into crystals on top which preserves its flexibility instead-keeping your crust nice and tender rather than hard like before when there was no difference between them (because all forms would have set up).
Try using vegetable, nut, or seed oils in place of dairy. This is a great way to add more plant-based nutrition into your diet without giving up the flavor you love! While there’s no set ratio because every bread has different needs – we recommend adding about 2 spoonfuls per slice when possible for best results and the least harm done by replacing some water with oil like what would happen if making an omelet (or any frying dish). Check out our Cakesicles recipe and how to make squaw bread