Every time I want to bake something with yeast I remember my mama. She was the queen of yeast doughs. She didn’t use any recipes either. She would throw together a little bit of this, a little bit of that and it would turn into one of those things that people write a two page recipe for. Mama enjoyed making everything fresh and from scratch, of course! 🙂 She would get up early in the morning, I mean really early! She would start a dough, and by the time my sister and I were getting ready for school the whole house would be enveloped in the fragrant aroma of mama’s baked goods. After all that early morning work she still had plenty of energy to dress up, do her hair, put some make up on and go meet some 25 other people’s children and teach them with a smile.
This morning I tried to throw together few things my self, hoping it would turn into one of mama-like heavenly breakfast breads. I would say it turned out ok. I should have let it rise longer, but impatient me didn’t… Anyway, the house smelled wonderfuly and the bread tasted great, but it just wasn’t as mama’s…
Braided Breakfast Bread Printable recipe
- 3 ½ cups (450 g) all-purpose flour
- 1 cup (65 g) dry milk powder
- ¼ cup (50 g) sugar
- 1 ½ tsp dry yeast
- 1 lemon (zest)
- 1 1/4 cup (300 ml) warm water
- ½ stick (50 g) butter (soft)
- 1 egg
- 3.5 oz (100 g) raisins
- 3.5 oz (100 g) dried apricots (chopped)
- 1.8 oz (50 g) dried cranberries
- 1 egg
- 2 tbsp milk or cream
- Soak all dried fruit in warm water for about 30 minutes.
- Combine flour, dry milk powder, sugar, yeast, and mix well. Gradually start adding water. Add lemon zest. When almost combined, add egg and butter. Mix for few more minutes, then add in dried fruit.
- Cover and let it rest for about two hours or until doubled in volume.
- Now place the dough on a flour-dusted surface and knead it for few minutes. Divide it into 4 equal pieces. Roll each piece into a long 12-14 inch (30-35 cm) log. Pinch all four pieces together and form a braid.
- Place the braid onto a baking pan, brush with the egg wash, cover and let it rise for another 45 minutes to an hour.
- Preheat oven to 375 F (190 C) and bake for about 30-45 minutes or until nice, golden-brown color.
32 thoughts on “Braided Breakfast Bread”
That looks gorgeous and I bet the smell was wonderful. Thanks for sharing memories of your mother.
Thank you! I still have a small piece left with tomorrow’s morning coffee! 🙂
Beautiful memories of your mother. Absolutely gorgeous bread. I love how a 4-strand braid looks. Three strands are beautiful, but four are even more so. 🙂 This one goes in my “to-try” folder!
Thanks so much! I miss my mama every day. She was a great baker!
I like the 4-strand braid a lot. I always get confused which strand goes where, but when I do the first step, then all others are easier 🙂
I have a cookbook that has detailed directions, which helped me a lot the first time I did it. I think it helps not to think too hard about it. 🙂
You’re right! It looks more complicated than it really is and I am a master of making things more complicated than they really are! 😀
I love your braid! It looks so good! By the ingredients, I can tell it is quite tasty too!
Thank you! It was really, really good! I wish I gave it a little more time to rise, but family was getting hungry… So, it came out little flat, but still very tasty. Thanks for stopping by! 🙂
Looks like a lovely bread to me! You know there are some tricks to getting your bread to rise faster if you are in a rush–happy to let you know? However, I have been in Indiana in the summer and you should have no trouble in the next few months 😉
Your mother must have had so much energy, amazing that she did all that in the morning
Sara, please do let me know about fast rising. If you come to IN and close to ND let me know, I will make jufka/pita for you and I will show you how.
Yes, my mom was amazing, hard working, full of energy and always with a smile on her face! 🙂
Sibella, here’s a blog post I wrote about it a while back…hope it’s helpful! I have a big microwave so I use it all the time as a proofing box. http://threecleversisters.com/2011/05/15/how-to-fit-breadbaking-into-your-schedule/
And if I am ever in Indiana, we’ll do the jufka: zavrseno!
Sara, thanks for the link. I will take a look at it tomorrow.
Yes, we will make jufka i tacka! 😉
A beautiful post AND a beautiful bread! I love the 4-strand braid. Thanks for sharing Sibella 🙂
Thanks so much Korena! Always glad to share! 🙂
Beautiful post and Yummy Bread!
Thanks so much for your compliments! Thank you for visiting my blog! 🙂
Like mother- Like daughter… Just a beautiful bread it kind of reminds me of the Italian bread my mom used to make with the dried fruits. But yours is beautiful!
Thanks so much Bobbi! 🙂 This bread is somewhat like Italian Panettone Bread. It smells heavenly too!
Indeed it is….
It looks amazing!
Thanks Villy! 🙂
Your mother sounds like an amazing woman and you have such wonderful memories. The bread sounds delicious with the fruit in it.
Thanks Karen! Yes, she was a wonderful mother and friend!
This bread looks sooooo delicious! Can I trade a slice of my apricot cake for a slice of your bread? 😉 I wonder what we are baking next!
Hi Jasline! I am always up for a trade! Let’s see what we have in mind for the next post. Mine is a bit unusual! 😉
I’m afraid our baking will never be exactly like “mom’s” but this one today.. it’s gorgeous, rich and beautiful.. and a wonderful bread to be proud of! I think it turned out just perfect!!
Thanks so much Smidge! It turned out pretty good, but it just wasn’t quite as hers… which I am OK with! 🙂
Have a wonderful Friday and weekend! ❤
You too!!! xoxo
This looks very good and is going to the top of my “list”!!
Thank you! You won’t regret it! This bread is so delicious and fragrant and still soft after few days.