Deliciously moist, eggy, and oozy, this Joanna Gaines Braided Bread Recipe may be served with butter or jam. Learn how to create this amazing bread step by step!
Simply butter and jam the bread and serve it as the highlight of your Easter or Mothers Day breakfast, and you’ll have a beautiful piece of bread that everyone will be talking about.
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What Is Joanna Gaines Braided Bread?
Joanna Gaines Braided Bread is a Swiss-style plaited loaf traditionally served on Sundays and is also known as Zopf bread. Like Challah bread, it’s a brioche-style bread with a sweet, eggy flavor.
Swiss braided bread is made with oil, while Challah bread is made using butter (for taste! ).
Flour, milk, eggs, butter, and yeast are the primary components of Joanna Gaines Braided Bread. A soft dough is formed from these ingredients, which is then divided into three pieces and braided into a beautiful, delicate loaf.
Ingredients That You’ll Need:
- Milk: Whole milk should be used for the tastiest Joanna Gaines Braided Bread. Whole milk has the finest flavor and texture, although nondairy or low-fat milk can still be used.
- Sugar: Yeast is fed sugar. Both cane sugar and granulated sugar can be used.
- Salt: To balance out the sweetness.
- Butter: Butter enhances the bread’s taste and tenderness. Make sure the butter is unsalted.
- Yeast: This Joanna Gaines Braided Bread recipe requires active dry yeast.
- Eggs: 1 egg for the dough and 1 for egg wash.
- Flour: All-purpose flour is required. This recipe for Joanna Gaines Braided Bread has not been tried with any other type of flour before.
How To Make Joanna Gaines Braided Bread
To Make The Dough:
To Braid The Dough:
- Transfer the rising dough to a lightly floured board and knead it briefly. Separate the dough into two equal halves. Form each ball into three parts, then roll each piece into a 12-13-inch “snake.”
- Braid the “snakes” by pushing the three parts together tightly at one end and braiding them like hair. Press three pieces together and tuck them under the loaf to seal the second end.
- Place the loaves on a large baking sheet lined with parchment paper, cover with a clean kitchen towel, and let rise for 1 hour. Make sure the dough has enough space to rise and expand.
To Bake:
- Preheat the oven to 400 degrees Fahrenheit. Brush each loaf with the egg wash made from the egg yolk and water. Bake for 18-23 minutes, or until brown and glossy, on the center rack.
- Remove from the oven and rest for 10 minutes on the pan before transferring to a wire rack to cool fully. 2 loaves with 12 slices each
Ways To Serve Your Joanna Gaines Braided Bread?
If you are a fan of gently sweetened bread that can be enjoyed for breakfast, as a snack, or as a sweet treat, this Joanna Gaines Braided Bread Recipe could become your new favorite bread recipe.
- With butter or jam (try our easy jam recipe made with chia seeds!)
- Cream cheese
- Peanut butter and sliced bananas
- Brie cheese and drizzle of honey or fresh berries
This Joanna Gaines Braided Bread is particularly wonderful for a brunch buffet since it has the potential to be a show stopper and a lovely treat when served alongside other brunch dishes such as the following:
- Salmon Yogurt Spread with bagels
- Ruth’s Chris Corn Pudding
- Crepes with Lemon Greek Yogurt
- Demos Chicken And Rice Soup
- Strawberry Filled Pancakes
- Ina Garten Breakfast Casserole
- Pasta Fritatta
- Ono Hawaiian Bbq Macaroni Salad
- Ham and Egg Muffins
- Hoyt’s Kitchen Chicken And Dumplings
- Healthy Morning Muffins
How Long Will This Joanna Gaines Braided Bread Last?
This Joanna Gaines Braided Bread can keep for 3-4 days if properly wrapped in plastic wrap when it has completely cooled. Refrigerate not.
To Freeze The Dough: Prepare your Joanna Gaines Braided Bread dough until step 6 to freeze. Once it has raised, punch it down to let the air out. Wrap tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
Thaw your Joanna Gaines Braided Bread dough overnight in the refrigerator before using. Allow the dough to rest at room temperature for about 30 minutes before proceeding to step 7.
To Freeze Baked Loaf: The cooked and cooled Joanna Gaines Braided Bread may be frozen for up to 3 months. Remove from the freezer and set on the counter to defrost until room temperature.
Ways To Use Leftover Joanna Gaines Braided Bread
In most cases, we don’t wind up with any leftover Joanna Gaines Braided Bread that has become unfit for consumption due to its excessive dryness. However, when we do, we make sure that none of it is wasted! Attempt the following recipes with the bread you have left over:
Recipe Tips
- This recipe for Braided Bread by Joanna Gaines is not difficult to make, but you do need to allow the dough sufficient time to rise before baking it.
- Before beginning to knead the dough, ensure that both your hands and the working area have been dusted with flour, and then gently dust the dough itself with additional flour. It will have a sticky texture.
- A substitute for active dry yeast is available in the form of instant yeast. Just make sure you keep an eye on your dough and keep an eye on how much it rises.
Joanna Gaines Braided Bread Nutrition Facts
Amount Per Serving
- Calories 137
- Total Fat 3g
- Cholesterol 18mg
- Sodium 172mg
- Total Carbohydrate 22g
- Protein 3g
- Vitamin A 2%
- Vitamin C 1%
- Iron 8%
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Servings 2 Loaves
- Amount Per Serving
- Calories 137
- % Daily Value *
- Total Fat 3g5%
- Cholesterol 18mg6%
- Sodium 172mg8%
- Total Carbohydrate 22g8%
- Protein 3g6%
- Vitamin A 2 IU
- Vitamin C 1 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
