Beautiful Butterfly Braid Bread
A large loaf of soft, slightly sweet bread braided into the shape of a butterfly. Perfect with a pat of butter and a cup of coffee or tea. Any uneaten bread makes delicious french toasts the next day. #butterflybraidbread
Ingredients
- 1 cup (240g) heavy cream, room temperature or lukewarm plus 1 Tbs for egg wash
- 2½ tsp (11g) active yeast
- ⅓ cup (67g) granulated sugar
- 4 cups (580g) all purpose flour
- ½ tsp (3g) salt
- 3 large eggs plus 1 more for egg wash
- 2 tsp vanilla extract
Instructions
- Gather all the ingredients. Warm up heavy cream in microwave for 20 seconds. Check that temperature is between 80-90ºF (27 – 32ºC). Add sugar, yeast and stir. Set aside for 5 minutes.
- When ready, pour the mixture into the mixing bowl of your stand mixer fitted with a dough hook attachment. Gradually add in the rest of the ingredients - flour, salt, eggs, and vanilla extract into the bowl, with the mixer running at slow speed. Knead for 5 minutes until a soft dough is formed.
- Remove dough and pat into a ball. Place into a lightly oiled bowl. Cover and let it rest for 1 to 1½ hours or until the dough has doubled in size. When waiting, line a large baking pan with parchment paper.
- Tip the dough into a clean working surface. Divide into 2 pieces. Set one piece back into the oiled bowl and cover to prevent from drying out.
- Roll out the dough into one long rope approximately 24 inches (60cm). Repeat with the other piece of dough. Place one of the dough ropes into the prepared parchment lined pan and start to form the base of the butterfly braid.
- Start by creating a rough square base that will serve to be the shape of the butterfly. Create a loop on upper left and then create another loop on the upper right. Move the rope down to the lower right, make a loop, and continue to bring the rope over to the left. Make a loop for the lower left before completing the square. You now have a base.
- Continue to cover the upper left loop with the dough rope, and then string the rope back to the upper right side over and then under the corner, and bring the rope back down to the lower right corner. And complete the cycle by moving the rope back to the left lower corner. At this point, you would have to join together the second dough rope to continue your braiding. Repeat the up, across, down, across pattern until the rope runs out. Gently tuck the rope end into the bottom of the bread. Set aside.
- Preheat the oven to 350°F (177°C). Beat the egg with the remaining tablesspoon of heavy cream to make an eggwash. Generously brush the dough surface with the eggwash.
- Bake for 25 to 30 minutes or until the tops are golden brown. Transfer to cooling rack and your beautiful bread is ready!
Notes
fabfoodflavors.com/beautiful-butterfly-braid-bread