A beautiful looking AND tasting bread, this easy Braided Bread with Poppy Seeds will be one you make again and again!
Step by step instructions and photos below!
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Braided Bread Recipe
Very rarely do I feel like I’ve outdone myself, but this braided loaf, really is EVERYTHING. I love everything about it. The golden crust, the pretty braiding and then the soft inside with so much flavor… yikes!
I will forever love the smell of homemade yeast bread, and really feel like there is nothing homier than a fresh loaf on your table to eat with dinner on a special occasion, or any old week night (or just because it’s so good you can’t stop yourself).
It’s not any more complex than other recipes, the only major difference is that we braid the loaf before baking vs just adding the dough to a loaf pan. It’s mix, rise, shape, rise, bake and devour. Easy, right?
Rise time
This rises a couple of times before baking. The first time this rises takes about an hour, then after braiding, we rise a second time for about 30 minutes. This is entirely hands off and you just need a warm spot for the bread to do its thing.
Both stand mixer and bread machine instructions below.
Why you’ll love this recipe:
- This loaf of homemade bread is really easy to make. It looks like it’s hard, but that’s the beauty of it!
- Very simple ingredients, that you can find at your local grocery store.
- You can make this in a stand mixer or in a bread machine.
Frequently Asked Questions
Can I make this bread in a bread machine?
Absolutely you can. Check out the notes in the recipe card below.
What is the difference between bread flour and all purpose flour
Simply explained, it’s protein content. Bread flour has more protein than all purpose flour, and is ideal for bread and bagels. Kneading it creates stronger gluten development, and a more dense dough.
What to serve with Poppy Seed Bread
This is the perfect treat with some butter and some homemade strawberry jam or almond butter.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Bread Flour. I like bread flour because it creates a dense, chewy bread. You can use all purpose flour in this recipe if that’s what you have.
- Salt, Milk Powder, Sugar. These make up the base of the dough, and flavor.
- Yeast. I use active dry yeast from a jar. You’ll only need 1 teaspoon for this recipe. A yeast envelope typically contains 2 and a quarter teaspoons.
- Water. This is warm water that we use to activate the yeast. An ideal temperature is “lukewarm” which is around 110-114 degrees F.
- Poppy Seeds. As a key ingredient for this recipe, don’t leave them out!
- Egg yolk. This is for the egg wash that makes the crust brown and shiny. You could use beaten egg whites if you prefer.
Recommended Equipment/Tools
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- Stand Mixer or Bread Machine.
- Sheet Pan aka Baking Sheet
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the dough
In the bowl of a stand mixer fitted with a dough hook, add the dry ingredients except for the poppy seeds, ie the bread flour, salt, milk powder, sugar and yeast.
Add the water and oil to the center, and stir until a rough dough begins to come together, and starts pulling away from sides of the bowl, then add the poppy seeds.
Knead for about 10 minutes on low speed until the dough is a smooth ball. Place the dough in an large greased bowl (grease with a little oil or cooking spray), and cover loosely with plastic wrap.
First Rise
Let the dough rise for about an hour – it should double in size.
Braid
Punch down the dough, then turn out onto a floured surface.
Divide dough into 3 roughly equal parts/pieces, and roll each into a rope (about 12 inches long).
Braid ropes, and tuck each end underneath the loaf.
Second Rise
Put the loaf onto your sheet pan (baking sheet), cover, and let rise in a warm place for about 30 minutes.
Bake
Heat the oven to 400 degrees F.
For the egg wash, combine the egg yolk, milk and sugar in a small bowl and brush gently over the top of the bread, then sprinkle with poppy seeds.
Bake for 30 minutes until golden brown. Cool completely on a wire rack before cutting. Devour.
Kylee’s Notes
Use parchment paper on your baking pan to help with sticking.
What to do with leftovers
Store at room temperature in a covered container for up to 5 days.
Freezing instructions
This recipe can be frozen before baking OR after baking.
To freeze, complete the recipe through the braiding step and freeze your loaf. When you thaw, it will complete the second rise. Bake as per recipe.
To freeze after baking, cool completely, then wrap tightly in plastic wrap, then wrap in foil. Store in a freezer bag. Tip: Slice your bread before you freeze it. That way, you won’t have to thaw and refreeze the entire loaf every time you want a slice or two.
Some of our favorite homemade bread recipes:
- Homemade Bagels (just 4 ingredients) – Fresh, warm and chewy, topped with whatever you fancy – these homemade bagels are easy to make and absolutely delicious!
- Oatmeal Bread – A gorgeous loaf, with a delicious crumb! This Maple Oat Skillet Bread is hearty, delicious and perfect for toasting, sandwiches, or eating with soup. Perfect for Fall! Yum!
- Naan Bread – a great beginner recipe! This Naan bread recipe is so easy to make, and super yummy! We use yogurt to make this Indian style flatbread soft and fluffy, and it’s done in just a few hours.
- Whole Wheat Dinner Rolls. Quick and easy to make, these deliciously soft Whole Wheat Dinner Rolls make the perfect amount for your family! They make a hearty side to any dinner. Yum!
- Homemade Hamburger Buns. These soft rolls are so easy to make, taste amazing and go perfectly with burgers! Make these ahead for burger night!
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Braided Bread (with Poppy Seeds)
Recommended Equipment
- Bread Machine ((optional))
Ingredients
- 1 ⅔ cup bread flour
- 1 teaspoon salt
- 2 tablespoons dry milk powder
- 2 tablespoons white sugar
- 1 teaspoon dry yeast
- ¾ cup warm water
- 2 tablespoons vegetable oil
- 5 tablespoons poppy seeds
Topping/Glaze
- 1 egg yolk
- 1 tablespoon milk
- 1 tablespoon white sugar
- 1 tablespoon poppy seeds
Directions
Stand Mixer Directions
- In the mixer bowl, add the 1 ⅔ cup bread flour, 1 teaspoon salt, 2 tablespoons dry milk powder, 2 tablespoons white sugar, and 1 teaspoon dry yeast.
- Add the ¾ cup warm water and 2 tablespoons vegetable oil to the center, and stir until the dough begins to come together, then add the 5 tablespoons poppy seeds.
- Knead for about 10 minutes until the dough is smooth.
- Place the dough in an oiled bowl, and cover.
- Let the dough rise for about an hour – it should double in volume.
- Punch down the dough, then turn out onto a floured surface.
- Divide dough into 3 roughly equal pieces, and roll each into a rope (about 12 inches long).
- Braid the ropes, and tuck each end underneath the loaf.
- Put the loaf onto your baking sheet, cover, and let rise in a warm place for about 30 minutes.
- Heat the oven to 400°F.
- Combine 1 egg yolk, 1 tablespoon milk, and 1 tablespoon white sugar and brush gently over the top of the loaf.
- Sprinkle with 1 tablespoon poppy seeds.
- Bake for 30 minutes – until golden brown.
- Cool completely before cutting.
- Devour.
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Notes
- In the pan of an electric bread machine, add the flour, salt, milk powder, sugar and yeast.
- Add the water and oil to the center.
- Set the machine to the “dough” cycle.
- When the dough begins to come together, add the poppy seeds.
- When the cycle has finished, punch down the dough, and turn out onto a floured surface.
- Divide dough into 3 roughly equal pieces, and roll each into a rope (about 12 inches long).
- Continue with Step 7 from stand mixer instructions
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in May of 2017. It was republished with updated photos in June of 2022.
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