Tori Brooks’ Braided Bread
a pandemic favorite!


4 cups bread flour, divided
2 tsp active dry yeast
2 tbsp sugar
½ cup water
½ cup milk
2 tbsp butter, diced
2 tsp salt
3 eggs, lightly beaten
1 egg yolk mixed with a few drops milk and extra flour for dusting


  1. In a mixing bowl, add 2 cups of flour, sugar & yeast, and whisk to combine.
  2. Heat the water, milk & butter in a small saucepan over low flame until lukewarm and slowly 

pour over the flour mixture, stirring to combine and let rest for 10-15 minutes, until sticky dough starts to rise and gets a spongy texture.

  1. Attach the dough hook to mixer and mix the dough slowly on low speed adding the lightly beaten eggs & salt. Slowly add the remaining 2 cups of flour.
  2. Increase the mixer speed to medium-low and knead the dough for 5-6 minutes, or until the dough cleans itself from the sides of the bowl. If too sticky, just add a little bit more flour.  The dough should be soft and elastic.
  3. With greased hands, remove the dough from the mixing bowl, and place in a buttered bowl. Cover with plastic wrap and let rise at room temperature at least an hour, until doubled in volume. 
  4. After rising, divide the dough into 3 pieces. On a lightly floured surface, roll each into a 15” rope.
  5. On a floured baking sheet, braid the ropes, pinching the ends and tuck them under to seal.
  6. Cover with plastic wrap again and let rest for a second time for about 30 minutes.
  7. Meanwhile, preheat the oven to 400F.
  8. Brush the top with egg wash (1 egg yolk whisked with a few drops of milk) before baking and bake for 30 minutes or until golden brown. Let cool before slicing.