French Bread Braids
Golden, flaky French bread braids with a crispy crust and soft interior, perfect for sharing at gatherings or enjoying with butter and jam for breakfast.
Ingredients
Instructions
- In a large mixer bowl, combine 3 cups of flour, salt, sugar, and dry yeast.
- Add shortening and warm water.
- Blend at the lowest speed until moistened; beat for 3 minutes at medium speed.
- By hand, stir in remaining flour to form a stiff dough.
- Turn out onto a well-floured surface.
- Knead until smooth, about 3 minutes.
- Place in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place until light and doubled in size, about 1 hour.
- Punch down the dough; divide in half.
- Divide each half into three parts.
- Form each part into a 14-inch long strip.
- Braid the three strips together, sealing the ends. Place on a greased cookie sheet.
- Repeat with the other half.
- Brush the braids with a mixture of egg white and water.
- Cover loosely and let rise until light and doubled in size, about 45 minutes.
- Brush again with the egg white mixture.
- Sprinkle with poppy or sesame seeds if desired.
- Bake at 375°F (190°C) for 35 to 40 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding herbs like rosemary or thyme to the dough. If you don’t have shortening, unsalted butter can be used as a substitute. Ensure your water is warm but not hot, as too high a temperature can kill the yeast. If you prefer a crustier bread, place a pan of water in the oven while baking.
Serving Suggestions
These French bread braids are perfect served warm with butter or as a side to soups and salads. They pair beautifully with Old Fashioned Southern Biscuits for a comforting meal. For a delightful breakfast, slice and toast the braids, then top with honey or your favorite jam. Consider serving alongside a hearty stew for a complete dinner.
Storage & Reheating
Store leftover French bread braids in an airtight container at room temperature for up to 2 days. For longer storage, freeze the braids wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, thaw at room temperature, then warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of French Bread Braids contains roughly 2040 calories, with 54g protein, 394g carbohydrates, and 28g fat. It is an excellent source of protein (108% of the Daily Value), iron (95% of the Daily Value), and potassium (63% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the all-purpose flour, but keep in mind that it will result in a denser bread. If using all whole wheat, you might need to add a bit more water to maintain the dough's consistency.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and that the water temperature is warm (not hot). If conditions are too cold, try placing the dough in a warm area, like an oven with just the light on, to help it rise properly.
Can I add fillings to the braids?
Absolutely! You can add fillings like cheese, herbs, or even sweet fillings like cinnamon and sugar before braiding. Just be sure not to overfill, as this can make the braiding difficult and affect the baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).