Cinnamon-Glazed Braid
After tasting an unforgettable bread in a Portland deli, I set out to duplicate the recipe so I could make it at home.
After tasting an unforgettable bread in a Portland deli, I set out to duplicate the recipe so I could make it at home.
- Carbohydrate 36.0847566727493 g
- Cholesterol 19.5395312564465 mg
- Fat 3.77470611803366 g
- Fiber 0.856519816679192 g
- Protein 4.23034823982705 g
- Saturated Fat 2.03852801710728 g
- Serving Size 1 1 (57g)
- Sodium 1189.12762984216 mg
- Sugar 35.2282368560701 g
- Trans Fat 0.428986531409385 g
- Calories 196 calories
Step-by-step
- Place egg in a measuring cup; add enough water (70°-80°) to measure 1 cup. In bread machine pan, place egg mixture, butter, bread flour, sugar, salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Divide into thirds. Roll each portion into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch seams firmly to seal and tuck ends under. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Cool for 10 minutes. Combine glaze ingredients; drizzle over bread.
Substituting all-purpose flour for the specified bread flour reduces protein content from roughly twelve percent down to ten, yielding a noticeably softer crumb rather than the chewy, structural resilience required to hold a distinct braided shape. Historically rooted in European enriched holiday breads like challah and sweet brioche, braided yeast pastries rely on mechanical gluten development to support the added weight of butter and sugar without collapsing during the final proof. Mastering this style of enriched dough requires precise temperature control and exact handling.
- Water temperature for hydrating the active dry yeast must register between seventy and eighty degrees Fahrenheit to prevent thermal shock while awakening the microorganisms.
- Bread flour provides the high protein matrix necessary to maintain structural integrity during the forty-five-minute second rise until the volume doubles.
- Pinching the rope seams firmly and tucking the ends under prevents the braids from unravelling as expanding gases push against the gluten network in the three-hundred-fifty-degree oven.
- Cooling the baked loaf for precisely ten minutes allows internal starches to set before applying the confectioners' sugar and milk glaze, preventing the coating from melting into a translucent syrup.
Baked loaves freeze efficiently for up to one month if wrapped tightly in plastic and aluminum foil to prevent freezer burn. Thaw frozen portions at room temperature before refreshing them in a warm oven to restore the crisp exterior.
