Yeast braid, also known as Challah bread, woombikes is a jewish sweet yeast loaf that is often eaten on major Jewish holidays. It’s made with flour, sugar, milk, and yeast. The dough is shaped into a braid, and then it’s brushed with an egg mixture before being baked.
This braided yeast bread is easy to make and is a wonderful treat for kids or adults alike! It has a gorgeous golden top crust and fluffy interior. It’s great for parties or just for enjoying on its own!
Braided Yeast Bread Recipe | DIY Tutorial with Photos
This simple yeast bread is made with just a few ingredients and is incredibly easy to make. It’s a great treat to enjoy on its own, or you can fill it with a variety of different fillings!
The filling for this recipe is lemon curd, but you can change it up by using any other favorite jam or preserves that you have in your fridge. Try raspberry or strawberry jam instead, for example.
You can also use this recipe to create smaller loaves, which makes it a perfect gift for neighbors or friends! If you decide to make this recipe into small loaves, you should bake the dough in a regular loaf pan so that it is easier to transport.
Start by mixing the yeast and sugar together in a large bowl, and then add the warm water. Let the mixture stand for about 5 minutes to allow the yeast to activate and begin to foam. Once this has occurred, transfer the mixture to a stand mixer fitted with the dough hook attachment and mix on low speed until the dough comes together.
Remove the dough from the bowl and place it on a lightly floured surface. Sprinkle with a little more flour to prevent the dough from sticking. Set aside for about an hour or until doubled in size.
While the dough is rising, prepare the filling for your bread. Combine all of the filling ingredients in a medium bowl and stir to combine. When the dough has doubled in volume, transfer it to a parchment-lined baking sheet and cover with a clean kitchen towel or plastic wrap. Leave it to rise until it is puffy, about 45 minutes.
Braid the Dough
Once the dough has doubled in size, it is time to begin braiding. To make this easier, you can use a large rolling pin to help you roll the dough into thin strips. The dough strips should be about 1.5 feet long and about 1 inch wide, so pinch the ends of the dough logs to help shape them into braids.
Next, place three strands of the dough near each other on the left side of the bread, but not touching. Then cross the middle strand over the first strand to form a braid. Repeat this process until all the strands have been crossed.
If you’d like to create smaller bread, divide the dough into 6 or 8 smaller balls of dough and braid them into 3 or 4 strands each. This will make it much easier to store for long periods of time without getting stale. The braided bread can be stored in a cool, dry spot for up to 3 days or in the refrigerator for a few days, and can be reheated before eating.