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
  • 3
    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


  1. Mix yeast and warm water, and let sit so that the yeast can react. The yeast should begin to foam.
  2. Mix dry ingredients together.
  3. In 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).
  4. Mix yeast/water with dry ingredients. When thoroughly incorporated, mix in milk/egg mixture until a dough is formed.
  5. Knead dough, then cover, and let rise about an hour, or until the dough has doubled in size.
  6. Punch down the dough and form into the desired shape (one or two braided loaves, rolls, etc.). Again, cover and let double in size.
  7. Bake bread at 350 for about 20 minutes. (If making rolls, you may need to adjust the time.)
  8. Liberally 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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