Braided Bread With Sugar And Milk Recipe

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Braided bread with Sugar and Milk

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


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


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.

About this Recipe

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