Sweet Braided Bread
Recipe - Shangri-La
Sweet Braided Bread
Prep Time20 Minutes
Servings1
Cook Time35 Minutes
Ingredients
1 tbsp (15 mL) granulated sugar
½ cup (125 mL) warm water (110-115°F/45-56°C)
2 ¼ tsp (8 g/11 mL) active dry yeast
3 ½ cups (875 mL) Robin Hood® Best for Bread Homestyle White Flour, divided
1 tsp (5 mL) salt
¼ cup (50 mL) honey
2 eggs, lightly beaten
2 egg yolks
¼ cup (50 mL) Crisco® Vegetable or Canola Oil
2 tsp (10 mL) vanilla extract
½ cup (125 mL) semi-sweet chocolate chips
Directions
- In large mixing bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
- Add 3 cups (750 mL) of the flour, the salt and next 5 ingredients and mix until a rough dough forms. Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
- Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
- Punch down dough; knead in chocolate chips. Divide dough into thirds; roll into 18" (45 cm) long ropes and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
- GLAZE: Brush egg over surface of bread. Bake in preheated oven 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack.
Recipe courtesy of Robin Hood® Baking. Find this and more recipes at robinhood.ca.
20 minutes
Prep Time
35 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Rogers - Granulated White Sugar, 2 Kilogram
$5.99$0.30/100g
Flow Water - Alkaline Spring Water Original, 500 Millilitre
$2.49$0.50/100ml
Fleischmann's - Traditional Active Dry Yeast, 3 Each
$3.69$1.23 each
Robin Hood - All Purpose Flour, Original, 1 Kilogram
$6.29$0.63/100g
Vcr Island Salt - Fine Sea Salt, 300 Gram
$10.89$3.63/100g
Western Family - Liquid Honey, 500 Gram
$9.49$1.90/100g
Quail - Eggs, 24 Each
$6.39$0.27 each
Kraft - Creamy Caesar Dressing, 425 Millilitre
$4.49$1.06/100ml
Western Family - Pure Canola Oil, 946 Millilitre
$5.99$0.63/100ml
Club House - Pure Vanilla Extract, 46 Millilitre
$9.49$20.63/100ml
Foley's - Pure Dark Chocolate Chips Large, 100 Gram
$2.69/100g$2.69/100g
Directions
- In large mixing bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
- Add 3 cups (750 mL) of the flour, the salt and next 5 ingredients and mix until a rough dough forms. Turn dough out onto lightly floured surface. Knead, dusting with flour as necessary, for 10 minutes or until a smooth elastic dough forms.
- Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap and let stand in warm, draft-free area for 1 hour or until doubled in size. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
- Punch down dough; knead in chocolate chips. Divide dough into thirds; roll into 18" (45 cm) long ropes and braid. Transfer to prepared baking sheet. Cover loosely with plastic wrap and let rise in warm, draft-free area for 1 hour or until doubled in size.
- GLAZE: Brush egg over surface of bread. Bake in preheated oven 30-35 minutes or until golden brown and loaf sounds hollow when tapped on the bottom. Let cool on baking sheet on wire rack.
Recipe courtesy of Robin Hood® Baking. Find this and more recipes at robinhood.ca.