This is The Best Braided French Bread Recipe ever and it’s not only delicious, but it also looks a little fancier than a regular loaf of homemade bread. It’s much easier to make than it looks! You’ll wow everyone with this amazing recipe!

If you’ve been following along for a while you’ll probably know that there’s almost always a story behind most of my recipes. If you’re new here, welcome! I’ll try to keep it short so you can get to the good stuff–the recipe!

My Army Diary

So the story behind this is that in one of our army parties I had to initiate and set the menu for a high tea and that too at a very remote area with very limited resources. I cant share location but that place was actually a very small town and it was really difficult to get even basic stuff.

That time this French bread saved the day with its regular easily available kitchen ingredients. It is also very simple to make and easy to prepare within no time. 

It’s the perfect recipe to deliver to the neighbours because it makes 3-4 loaves. I often double the recipe so that I can have plenty to share. With my double batch, I usually end up with seven loaves but you can make them smaller or shape them into smaller braided rolls or small, round rolls. However you shape them is your choice, but the braided loaf has a bit of a WOW factor!

This is a fantastic French bread for beginner bread makers.  It’s mostly foolproof, and despite a few mishaps I’ve had with it in the past, it always turns out delicious and beautiful.  The loaves are big, and if you prefer you can divide the dough into four smaller loaves instead of just two.  

Finally, If you like baking, I would like to suggest you few more recipes from my blog:

• Vegetarian Stuffed Braided Bread with cottage cheese filling
• Potato finger|| Finger chips
• Homemade Basic Pizza Base Recipe
• Macaroni Casserole- Kids Friendly
• Bread Roll|Baked Bread Roll

French bread || Braided French Bread|| Challah

Recipe by MINAL SHARMACourse: Sides, BreadsCuisine: FrenchDifficulty: Medium

Servings

5

servings

Prep time

1

hour 

Cooking time

30

minutes

Calories

617

kcal

super tasty stuffed french bread, perfect for high tea and an exotic breakfast to impress your guest. The best bread to bake.

Ingredients

• For Bread

• 3 cup  flour

• 1/4 cup+ 1/4 tsp sugar

• 1/4 cup oil

• 11/4 cup water

• 1/2 tsp salt

• 21/4 tsp dry yeast

• 1tsp mix herbs

• milk for shine

• For Cheese Mushroom Filling

• 1/2 cup chopped mushrooms

• 1/4 cup chopped onion

• 1 tsp crushed garlic

• 1 tsp green chilli

• black pepper and salt per taste

• 4 tbsp parmesan cheese

• 2 tbsp butter

• 4 tbsp milk

Directions

• For the dough:
• Dissolve yeast and 1/4 tsp sugar in lukewarm water and keep aside for 10 min.
• Add all the other things together and make a dough with swollen yeast.
• knead the dough until stiff and smooth (15 minutes). If the dough is too soft add flour, if the dough is too firm, add water.
• Put the dough into a large, oiled bowl. Then turn the dough over so the top of the dough will also be oiled cover the dough and put in a warm place and let it rise until it doubles in size. punch the dough down to remove air pockets and then let it rise for another half an hour.
• divide the dough into 5 balls and roll it and make a rectangular shape. give 6 cuts on the left and right rim of the rectangular-shaped dough. fill the centre with mushroom cheese filling and braid a challah.
• preheat the oven for 350°F. now glaze challah with milk. now bake challah till brown but not too dark.
• usually bake it for 20 minutes.
• remove the challah from the baking pan immediately and place on a wire rack to cool.
• For mushroom cheese filling-
• heat butter in a wok and add garlic and onion and saute till the colour changes. add mushroom and green chillies. saute for a minute and add salt and pepper. mix well and add cheese and milk to give a saucy texture. Fill it in the challah. 

Step By Step Recipe:

For the dough:
Step 1- Dissolve yeast and 1/4 tsp sugar in lukewarm water and keep aside for 10 min. Add all the other things together and make a dough with swollen yeast.

Step 2- Knead the dough until stiff and smooth (15 minutes). If the dough is too soft add flour, if the dough is too firm, add water. Put the dough into a large, oiled bowl. Then turn the dough over so the top of the dough will also be oiled. Cover the dough and put in a warm place and let it rise until it doubles in size. Punch the dough down to remove air pockets and then let it rise for another half an hour.

Step 3- Divide the dough into 5 balls and roll it and make a rectangular shape. give 6 cuts on the left and right rim of the rectangular-shaped dough. fill the centre with mushroom cheese filling and braid a challah.

Step 4- preheat the oven for 350°F. now glaze challah with milk. now bake challah till brown but not too dark. usually bake it for 20 minutes. Remove the challah from the baking pan immediately and place on a wire rack to cool.

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