Braided bread with Sugar and Milk

Braided Bread With Sugar And Milk Recipe

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Stacy Hammond


I made this for a medieval Halloween dinner for the first time and loved it. Also after it was refridgerated it seemed to become more of a dense bread then the light almost "fluffy" bread soon after it was made.


★★★★★ 1 vote

2 Hr 30 Min
2 Hr


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3 1/3 c
sifted flour
1/2 c
2 tsp
1/2 c
egg yolks
3 Tbsp
rose water
1/2 c
warm water (110 degrees f)
1 Tbsp

How to Make Braided bread with Sugar and Milk


  • 1Mix yeast and warm water, and let sit so that the yeast can react. The yeast should begin to foam.
  • 2Mix dry ingredients together.
  • 3In a small saucepan, heat milk, rosewater, butter, and egg yolks. Be careful not to let the eggs cook and become solid. (I used regular water as i was out of rose water).
  • 4Mix yeast/water with dry ingredients. When thoroughly incorporated, mix in milk/egg mixture until a dough is formed.
  • 5Knead dough, then cover, and let rise about an hour, or until the dough has doubled in size.
  • 6Punch down the dough and form into the desired shape (one or two braided loaves, rolls, etc.). Again, cover and let double in size.
  • 7Bake bread at 350 for about 20 minutes. (If making rolls, you may need to adjust the time.)
  • 8Liberally butter top of loaf.

Printable Recipe Card

About Braided bread with Sugar and Milk

Course/Dish: Breads, Sweet Breads
Hashtag: #Medieval

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