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Sweet Braided Bread With Crumble Topping

Looking for a recipe to use with our Covered Bread Pan? Our friend Aga has developed a beautiful braided bread recipe for you that is soft and sweet with a crunchy crumble topping. This braided bread will pair well with soups and stews, but it’s so good, it can stand alone as the main event. Enjoy!

Prep: Up to 3 hours | Bake: 25-35 minutes | Total: Up to 3 hours and 30 minutes

Yield: 1 loaf of braided bread

Long Covered Bread Pan with Braided Bread and Decorations

Ingredients

For the Dough:

1/3 cup butter (melted and cooled down)
1 package/7g instant dry yeast
1 1/2 cup milk (warmed up but not hot)
1/4 cup caster sugar
4 1/3 cup flour
1 tsp salt
Egg wash (1 egg mixed with 1 Tbsp water)

For the Crumble:

1/4 cup flour
2 Tbsp melted butter
3 Tbsp powdered sugar
1/2 tsp cinnamon
Mix all ingredients together with a spoon until crumbs start to form

This braided bread recipe was developed specifically for use with our Covered Bread Pan.

View Covered Bread Pan

Directions

Combine warm milk, yeast, and sugar. Set aside for 15 minutes.
Add in the butter, salt, and gradually add flour (enough to form a soft dough).
Start blending with the mixer and then knead the dough for 5-10 minutes.
Form the dough into a smooth ball. Transfer the dough to the bowl (sprayed with non-stick spray) and then cover the bowl with plastic wrap. Let it rise in a warm place for about 1-2 hours.
Divide the dough into 3 same sized portions (or 6 portions for two smaller loaves).
Roll each portion out into long logs and set them up on the pastry board side by side.
Braid the three pieces of bread together and then pinch the end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined bread pan.
Cover with the bread pan cover and let it rise again for 30 minutes.
Brush the tops thoroughly with egg mixture and then sprinkle crumble over the top of the braided loaf. Recover the pan with the bread pan cover.
Preheat the oven to 350 F.
Bake for 25-35 minutes (last 10 minutes without the cover) until the outside is golden brown. Let it cool. Slice and enjoy with butter, jam or honey.

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

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