Best 2 8 Strand Braid With Loop Recipes

## Unleash Your Inner Baker: A Culinary Journey Through the Art of Braiding Bread

In the realm of baking, few things are as visually stunning and delectable as a perfectly braided loaf of bread. With its intricate patterns and golden-brown crust, braided bread is a feast for the eyes and a delight to the taste buds. In this article, we embark on a culinary adventure, exploring the art of braiding bread with a focus on the magnificent 8-strand braid with a loop.

Prepare to be captivated by a collection of recipes that showcase the versatility and creativity of braided bread. From the classic 8-strand braid with a loop, a symbol of unity and abundance, to innovative variations like the 4-strand braid with a knot, the 6-strand braid with a spiral, and the eye-catching Celtic knot bread, this article offers a treasure trove of braiding techniques and flavor combinations.

Each recipe is carefully crafted to guide you through the braiding process, ensuring that even novice bakers can achieve impressive results. Detailed instructions, step-by-step photos, and helpful tips ensure that you can replicate these beautiful creations in your own kitchen.

So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of braided bread. Discover the joy of transforming simple dough into edible masterpieces, impressing your family and friends with your newfound baking skills.

Here are our top 2 tried and tested recipes!

EIGHT-STRAND PLAITED LOAF

Eight-strand plaited loaf image

Plaited loaves look fabulous and provide lots of lovely golden crust - perfect for serving with soup.

Provided by Paul Hollywood

Categories Cakes and baking

Yield Makes 1 loaf

Number Of Ingredients 8

Ingredients

500g/1lb 2oz strong bread flour
7g sachet fast action dried yeast
10g/¼oz fine salt
1½ tbsp olive oil
extra flour for dusting
sunflower oil for greasing bowl
1 free-range egg, beaten lightly with a pinch of salt
pinch salt

Steps:

Place the flour in a large bowl. Add the yeast on one side of the bowl and add the salt on the other side. Salt should not be placed on top of the yeast, as it can kill it and make in in-active. Stir the ingredients together until evenly mixed.
Add a good splash of olive oil. Measure out 340ml/12fl oz water and add three-quarters to the flour mixture, and mix together by hand, then add the rest of the liquid.
Turn the dough out onto a work surface and knead by hand until the dough looks silky and stretchy. This will take approximately 10 minutes.
Oil a medium sized mixing bowl and place the dough into the bowl. Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size.
When risen, turn the dough out onto a lightly floured work surface and knead, to knock the dough back. Shape the dough into a ball.
Divide the dough into eight equal pieces then roll out each piece into a strand about 40cm/16in long.
Lay the strands out on the lightly floured surface like an octopus, fanned out from a central point at the top. Stick all the ends at the central point to the table with your thumb.
For the following braiding sequence, number the strands of dough from 1-8 from left to right. Every time you move any strand it will take the new number of its position in the row. Step 1: place 8 under 7 and over 1 Step 2: place 8 over 5 Step 3: place 2 under 3 and over 8 Step 4: place 1 over 4 Step 5: place 7 under 6 and over 1 Repeats step 2-5, until all the dough is braided.
Tuck both ends of the loaf underneath to give a tidy finish.
Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again.
Preheat the oven to 200C/400F/Gas 6.
Brush the loaf with the beaten egg wash and bake in the oven for 20-25mins.

EIGHT-STRAND BRAIDED BREAD

Eight-Strand Braided Bread image

This beautiful woven loaf is much easier to make than you think. And the flavor and crumb are delicious, perfect for pairing with cheese, or dipping in oil and vinegar.

Provided by Jen Leigh

Categories Bread

Time 2h55m

Number Of Ingredients 8

Ingredients

1/4 cup warm water (105°F-110°F)
1 packet active dry yeast
3 tbsp sugar, divided
3 eggs
1/3 cup olive oil, plus more for greasing bowl
1 1/2 tsp salt
1/2 cup water, at room temperature
3 3/4 cups all-purpose flour, plus more for dusting

Steps:

Dissolve 1 tsp of the sugar in the warm water in a large bowl and add the yeast. Stir and let sit until foaming, about 5 to 10 minutes.
Into the yeast mixture, whisk 2 of the eggs, the oil, the salt, the water and the remaining sugar. Add the flour one cup at a time until the dough comes together in a sticky bunch. Keep adding the flour gradually until dough comes away from sides of the bowl and is soft and a little sticky. You may not need all of the flour.
Turn the dough onto a work surface and knead until smooth, about 5 to 8 minutes. Shape into a loose ball.
Place the dough into a lightly-oiled medium bowl, then flip it to coat both sides. Cover with a towel and let rise until doubled in size, about 1 hour to 1 1/2 hours.
Once risen, gently press down on the dough to knock it back, then cover and let rise for another 45 minutes.
Divide the dough into eight equal pieces then roll out each piece into a strand about 14 to 16 inches long.
Lay the strands out on a lightly floured surface, fanning out from one central point at the top. Pinch all the ends together at the top and press down to stick them to the table.
To braid, number the strands of dough 1 through 8 from left to right. Every time you move a strand it will take the new number of its new position in the row.
Preliminary move - this move is not repeated: place 8 under 7 and over 1
Step 1: place 8 over 5
Step 2: place 2 under 3 and over 8
Step 3: place 1 over 4
Step 4: place 7 under 6 and over 1
Repeats steps 1 through 4 until all the dough is braided then tuck the ends underneath.
Place the braided dough onto a parchment-lined baking tray, cover with plastic wrap, and leave to rise until doubled again, about an hour.
Preheat the oven to 375°F.
Beat the remaining egg with a pinch of salt. When loaf has risen, brush with the egg wash and bake in the oven for 25 to 35 minutes.
When done, bread will be a deep golden brown and sound hollow when knocked on the base. Cool on a rack before serving.

Tips:

Make sure your dough is cold before you start braiding. This will help prevent it from becoming sticky and difficult to work with.
If your dough is too sticky, you can add a little more flour. However, be careful not to add too much, or your dough will become dry and crumbly.
To make the braiding easier, you can use a rolling pin to flatten the dough slightly.
If you are having trouble keeping the braid together, you can use a toothpick or skewer to secure it.
To make the braid look more decorative, you can add a ribbon or piece of twine around it.

Conclusion:

The 8-strand braid with loop is a beautiful and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover dough. With a little practice, you will be able to braid this bread like a pro!