Braided bread is a traditional Jewish bread, but many cultures have their own variations. It can be made at home and is usually made with savory, flaky doughs. The three-strand braided bread is the most common type, but breads can also be woven into stars, circles, and other shapes. The dough can be mixed with raisins, nuts, dried fruit, or spices for additional flavor. Cooks can use their imagination in terms of dough and added ingredients.
Braided bread is bread that has been divided into long thin strings and then braided before baking. One of the best known forms of braided bread is challah, a traditional Jewish bread, but many other cultures have their own variations on the braided bread. Many bakeries sell braided breads and they are also very easy to make at home. When braiding bread yourself, a steady hand and patience are two helpful traits.
One of the most common types of braided bread is the three-strand braided bread, in which the dough is divided into three uniform portions which are rolled into tubes. The three tubes are joined at one end, twisted together, and then pinched together at the other end. Some bakers like to tuck the ends of three bread strings under the loaf to make it look neater. The more wires used, the more complicated the final look of the loaf and more challenging for the baker.
Woven breads can also be moulded; while the classic shape is simply an oblong loaf, some bakers make breads with multiple arms to create stars or connect their interlocking bread into circles, hearts, or other shapes. The bread can also be knotted or twisted into intricate shapes resembling the Celtic knot.
The doughs used in the braided breads vary. Many are savory, flaky doughs that are packed with ingredients like egg and can be brushed with egg for a glossy finish. Some doughs perform better than others when rolled into strands for braiding; milk bread and egg bread are usually excellent choices, while sourdoughs, whole grains and other more rustic doughs are less suitable. The dough can also be mixed with raisins, nuts, dried fruit or spices for additional flavor.
The braided breads can also be topped with various ingredients. Seeds such as sesame seeds are common, and some cooks make dessert bread laced with a rich, buttery dough that can be drizzled with syrup or icing. In the case of Jewish breads, braided bread is usually made without dairy products, as dairy products and meat cannot be eaten at the same meal under Jewish culinary law.
When it comes to making braided bread, cooks can use their imagination in terms of dough and added ingredients. Some cooks like to mix multiple doughs into one braid, for example, and bakers can play with toppings, shapes, and inclusions in the dough. If multiple doughs are used, make sure they have similar cooking times and rise equally so you don’t end up with a misshapen, partially baked loaf.
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