Name: Sweet Braided Bread
Prep time: 30 min
Cook time: 25 min
Total time: 130 min
Ingredients: 2 (.25 ounce) packages active dry yeast; 0.33333334326744 cup warm water; 4 eggs; 1 egg yolk; 1 cup white sugar; 0.5 cup margarine, melted; 1 teaspoon salt; 1 cup light cream, warmed; 0.5 cup cold light cream; 7 cups all-purpose flour, or more as needed; cooking spray

Sweet Braided Bread

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A deliciously sweet and rich bread that is braided for a beautiful centerpiece on the table. Add rainbow sprinkles for a more festive look.

Recipe by Jenn L

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

1 hrs 15 mins

Total Time:

2 hrs 10 mins

Servings:

Yield:

2 braided loaves

Jump to Nutrition Facts

Ingredients

2 (.25 ounce) packages active dry yeast
⅓ cup warm water
4 eggs
1 egg yolk
1 cup white sugar
½ cup margarine, melted
1 teaspoon salt
1 cup light cream, warmed
½ cup cold light cream
7 cups all-purpose flour, or more as needed
cooking spray

Directions

Dissolve yeast in warm water in a small bowl. Beat eggs and egg yolk together in a small bowl. Scoop out 2 tablespoons of beaten egg; keep refrigerated.
Preheat the oven to 170 degrees F (75 degrees C).
Combine sugar, margarine, and salt in a large bowl. Mix thoroughly until dissolved. Add warm and cool cream to the bowl. Stir in yeast mixture. Beat in eggs. Add flour 1 cup at a time, blending well between additions.
Turn dough out onto a floured board; knead until smooth and elastic, 5 to 7 minutes. Spray a clean bowl with cooking spray. Place dough inside and spray the top.
Cover dough with a dish cloth. Turn off oven and place dough inside. Allow to rest until doubled in size, about 1 hour.
Remove dough from the bowl and knead for 2 to 3 minutes. Split in half; split each half into thirds. Roll each section of dough into long, 24-inch snakes. Braid 3 together, making sure to secure the ends. Repeat with the remaining 3 sections.
Reheat the oven to 170 degrees F (75 degrees C). Line a cookie sheet with parchment paper. Transfer braids to the cookie sheet.
Turn off oven. Let braids rise in the warm oven for 45 minutes.
Remove braids from the oven and brush with reserved beaten egg. Preheat the oven to 350 degrees F (175 degrees C).
Bake braids in the preheated oven until tops are golden, 25 to 30 minutes. Cool completely before slicing.

Cook's Note:

You can keep the braid straight or join the ends together into a wreath shape.

Nutrition Facts (per serving)

258	Calories
10g	Fat
37g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 258
% Daily Value *
Total Fat 10g	13%
Saturated Fat 4g	20%
Cholesterol 56mg	19%
Sodium 159mg	7%
Total Carbohydrate 37g	13%
Dietary Fiber 1g	4%
Total Sugars 9g
Protein 6g
Vitamin C 0mg	1%
Calcium 23mg	2%
Iron 2mg	11%
Potassium 79mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.