Braided Loaf

March 29, 2026

Hey y’all. There is just something special about homemade bread, and this braided loaf is one of those recipes that feels a little extra without being hard to make.

If you want a homemade braided loaf recipe that’s soft, golden, and simple enough to make in your own kitchen, this is a good one to keep on hand. It has a tender texture, a beautiful braided shape, and just enough sesame seed topping to make it feel a little special.

I love recipes like this because they look impressive, but they’re actually really straightforward once you get going. This is the kind of loaf that works well alongside dinner, sliced up with butter, or set out on the table when you want something homemade that feels a little more special than your everyday bread.

Ingredients

Dough

3/4 cup warm water (95° to 110°F)
One 1/4-ounce packet active dry yeast
3 teaspoons sugar
3 1/2 cups all-purpose flour, plus more for the work surface
1 teaspoon kosher salt
3 tablespoons canola oil
2 large eggs
Cooking spray

Topping

1 large egg
1 teaspoon heavy cream
2 teaspoons sesame seeds

Instructions

In a small bowl, combine 1/4 cup of the warm water, the yeast, and 1 teaspoon of the sugar. Let stand until foamy, about 5 minutes.
In a stand mixer fitted with the dough hook, combine the flour, remaining 2 teaspoons sugar, and the salt. With the mixer on low speed, pour in the yeast mixture, the remaining 1/2 cup warm water, the oil, and eggs. Mix on medium speed for 5 minutes, until the dough forms a ball and pulls away from the sides.
Lightly spray a large bowl with cooking spray and place the dough in the bowl. Cover with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Divide it into 3 equal portions. Roll each portion into a ball and then into a 15-inch rope.
Spray a baking sheet with cooking spray. Place the 3 ropes parallel to one another on the pan. Starting at one end, carefully braid them together. Pinch the ends to seal and tuck them underneath so only the braid shows.
Lightly cover the pan with plastic wrap and let the loaf rise until pillowy, about 45 minutes.
Meanwhile, preheat the oven to 375°F.
In a small bowl, whisk together the egg and cream. Gently brush it over the dough, then sprinkle with sesame seeds.
Bake until golden brown, about 28 minutes. Let the loaf cool for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Store in a zip-top bag or airtight container at room temperature for up to 3 days.