Best 5 Three Flour Braid Recipes

CONFETTI FIESTA BRAIDS

Steps:

• In a large bowl, combine 4 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat the buttermilk, butter and onion to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in the cheese, corn and peppers. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Divide half of dough into two portions so that one portion is twice the size of the other; shape larger portion into three 16-in. ropes. Place on a greased baking sheet and braid; pinch ends to seal and tuck under., Shape smaller portion into three 10-in. ropes. Braid on a lightly floured surface; tuck ends under. Brush bottom of braid with water and place over larger braid. Cover loaf and let rise until doubled, about 45 minutes. Repeat with remaining dough., Bake at 350° for 25-30 minutes or until golden brown. Brush with melted butter. Cool on a wire rack. Refrigerate leftovers.

TRICOLOR BRAID

Steps:

• In a large bowl, dissolve yeast in warm water. Add butter, honey, salt and 2-1/3 cups flour; beat for 2 minutes. Divide evenly among three bowls. , To the first bowl, stir in enough remaining all-purpose flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside. , Add wheat germ and molasses to the second bowl. Beat until smooth. Stir in enough wheat flour to make a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and set aside. , Add cocoa and molasses to the third bowl. Beat until smooth. Stir in enough rye flour to make a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover. Let all three bowls rise in a warm place until doubled, about 1 hour. , Punch doughs down; divide each in half. Shape each portion into a 15-in. rope. Place a rope of each dough on a greased baking sheet and braid; seal ends. Repeat with remaining ropes. , Cover and let rise until doubled, about 45 minutes. Beat egg white and water; brush over braids. , Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool.

BRAIDED ITALIAN HERB BREAD

Steps:

• Combine 1 1/2 cups flour, sugar, yeast, basil, salt, oregano, garlic powder, and rosemary in a large bowl.
• Combine milk, water, and butter in a small microwave-safe bowl. Heat in a microwave until butter melts, about 30 seconds. Pour over the flour mixture; beat until dough is just moistened. Add egg; beat until smooth. Stir in remaining 3 cups flour to form a soft dough.
• Turn dough onto a floured surface such as a large cutting board or countertop. Knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes.
• Divide dough into thirds. Shape each piece into a 15-inch rope. Transfer ropes to a greased baking sheet. Braid together. Pinch ends to seal; tuck under the braid. Cover and let rise until doubled, about 25 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush top of the braid with olive oil and sprinkle with basil.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet, or remove to a wire rack.

THREE-STRANDED BRAIDED CHALLAH BREAD

Steps:

• Combine yeast and warm water in large mixing bowl or bowl of stand mixer.
• Let stand until yeast is dissolved, about 5 minutes Add all-purpose flour, 2 large eggs and 2 egg yolks, 3 tbsp vegetable oil, sugar and salt.
• Mix by hand or on low speed until blended.
• Gradually stir in bread flour.
• Knead for about 8 minutes by hand or with dough hook of mixer on medium speed until dough is smooth and elastic and doesn't stick to hands or bowl.
• Transfer to oiled bowl and turn it over once to coat with oil.
• Cover with plastic wrap.
• Let rise in warm place until doubled in volume, about 1-1 1/2 hours.
• Punch dough down, knead briefly, and refrigerate covered until it has again nearly doubled in volume, 4-12 hours.
• To shape the dough: Divide dough into three pieces and weigh to be sure that they are of equal size.
• On an unfloured work surface, roll into balls and let rest, covered loosely with plastic wrap, for ten minutes or so.
• Grease a baking sheet and sprinkle it with cornmeal.
• (You can also bake this on a pizza stone with cornmeal-covered parchment, which is what I do.) Roll each ball into a 13-14 inch-long rope, about 1.
• 5 inches thick and slightly tapered at the ends.
• Dust three dough ropes with rye flour (I just used AP flour) so that they will be more distinctly separated.
• Place the three dough ropes side by side and pinch top ends together.
• Lift left dough rope and place between right and middle ropes.
• Lift right dough rope and place it between left and middle ropes.
• Keep doing this until you reach the ends.
• Tuck both ends of braid underneath loaf and set it on baking sheet.
• Whisk together egg and salt and brush over the top of the loaf.
• Don't skip this step--the egg will give you a shiny, beautifully browned challah loaf!
• Loosely cover braid with lightly oiled plastic wrap.
• Let rise in a warm place until not quite doubled, about 45 minutes.
• Preheat oven to 375 degrees Fahrenheit.
• Brush loaf again with egg wash.
• If desired, sprinkle with poppy seeds or sesame seeds.
• (I prefer poppy seeds.) Bake until crust is golden brown, and bottom of loaf sounds hollow when tapped, about 30-35 minutes.
• Let cool on rack.
• To freeze, allow to cool COMPLETELY and wrap thickly with plastic wrap.
• To thaw, place in 200-250 degree oven until thawed, about 35-40 minutes.

3 FLOUR BREAD

Steps:

• Combine sugar and warm water and then add dry yeast.
• Combine flours, salt in a big bowl.
• After the yeast has risen, about 10-15 minutes later, mix it with flours and also add olive oil.
• Let the dough rise twice.
• Divide the dough into 4 mini bread pieces and bake in a 400F oven.