Braided Bread
Prep time
Cook time
Total time
This sweet and rich loaf of dough is as beautiful as it is delicious.
Serves: 2 loaves
  • 1 cup milk
  • 2 teaspoons sugar
  • 2½ teaspoon active dry yeast
  • 6 ½ cups all purpose flour
  • 1 can evaporated milk
  • 1 cup warm water
  • 1 tablespoon butter, melted
  • 2 egg yolks, at room temperature and beaten
  • ¾ tablespoon salt
  1. Place the 1 cup of milk in a small saucepan and heat until just boiling, then remove from the heat and allow to cool until it is lukewarm. Add it to a bowl with the sugar, then sprinkle the yeast over it and set aside.
  2. Warm the evaporated milk, either in a saucepan or microwave-safe bowl, until lukewarm. Mix together with the 1 cup water and melted butter.
  3. Add 6 cups of flour to a large bowl. Pour in the evaporated milk mixture, followed by the beaten egg yolks, salt, and yeast mixture. Stir gently with a wooden spoon until combined.
  4. Generously flour a countertop and turn the dough out. If the dough is too wet to knead, add more flour a quarter cup at a time. My dough became firm enough to work with after ½ cup. Knead the dough very well, until it is smooth and elastic, about 10 minutes. Place it in a bowl and cover it loosely with plastic wrap or a kitchen towel and allow it to rise for 2 hours.
  5. Turn the dough out onto a lightly floured counter and divide it in two. You can set one half aside to make bobalky, or you can proceed and make two loaves of braided bread.
  6. Divide each half into three relatively equal parts. Stretch them out to make strands that are an inch or two longer than your bread pan. Allow the strands to rest, covered with a kitchen towel, for 15 minutes. Repeat with the other half of the dough, if using. Generously butter a bread pan (or two) and preheat the oven to 350°F.
  7. Braid the three strands together, then place them in the buttered bread pan. Allow the bread to rise for an hour, then generously brush it with melted butter. Bake at 350°F for 10 minutes, then raise the oven temperature to 375°F and bake for 1 hour. Allow to cool in the pan for a few minutes before turning the bread out and serving.
Recipe by Today We Bake at