Baking Directions and Tips
Storage Tips
Directions
1. Remove braid from package and place on a 9” x 13” greased
pan (with sides). Cover with a towel and let rise 8-12 hours at,
or above, room temperature (72˚ to 80˚). (If the braid has only
partially raised, see the tips at right on how to finish rising.)
2. Bake at 350˚ for 15-18 minutes* until golden brown.
3. Frosting packet should be room temperature before using.
Snip corner of packet and drizzle slightly-cooled braid with
desired amount of frosting.
In a Hurry?
Although allowing Braided Bread to thaw and rise for 8-12 hours is the
preferred method of preparation and gives the best results, bread can be
made in a quicker fashion.
1. Preheat oven to 175˚ and then turn off oven.
2. Remove braid from package and place on a 9” x 13” greased
pan (with sides).
3. Place braid in oven until it rises to more than double in size.
Check every 30 minutes to make sure it doesn’t rise too much.
4. Leave braid in oven, set to 350˚, and bake 12-17 minutes*
until golden brown.
5. Frosting packet should be room temperature before using.
Snip corner of packet and drizzle slightly-cooled braid with
desired amount of frosting.
Baking Tips
• Oven temperatures may vary, therefore baking time and/or temperatures may need slight adjustments. When prepared properly,
you want your Braided Bread loaf to be golden brown, but not too
dark.
• Don’t over-bake Braided Bread. Check the oven after about 12
minutes and every couple of minutes after that to make sure it is
not over-cooked.
• Making Braided Bread at high altitudes? You might need to
allow a little extra time for the bread to rise, but the outcome will
still be great! Our Braided Bread production kitchen is at 5,000 ft,
where we make ours daily and even create new flavors!
• For maximum shelf life, store bread in chest freezer.
• Best if used within eight (8) weeks of purchase.
Thaw & Rise Tips
• For best results, rise and bake bread in a non-insulated
glass pan.
• Raising requires temperatures of 72º to 80º F. If raising
braid in a cool environment (below 72º F), add a heat
source:
We recommend placing the loaf on the bottom rack of
a cold oven and turning on the oven light. The light will
provide extra warmth to facilitate the bread rising.
If not using the oven, place the loaf in a warm spot or
under a desk lamp that will provide a little extra heat.
• Be careful not to overheat or over-raise the braid, as it
will not bake properly.
• The ideal room temperature for bread to rise in is 72º F
or above. Braided Bread raises much better at 72º to 80º
F than at 60º to 70º F.
• When thawing using the traditional method (not the In a
Hurry? directions) at room temperature, do not expect to
see the braid grow or change much in the first 3-5 hours.
It takes that long for the braid to thaw, and it will not
begin to rise (or grow) until it has completed thawing.
• Set bread out at bedtime to bake bread in the morning,
or set out first thing in the morning to bake bread for an
evening meal.
Storing Baked Bread
• Braided Bread is best enjoyed within the first 2-3 days
after baking (especially the first 2-3 hours!). Store any
uneaten bread, covered, at room temperature. After a
couple of days, Braided Bread loses some of it’s freshbaked flavor. Of course, this is rarely a problem as pan of
Braided Bread usually gets gobbled up pretty quick!
*Oven temperatures may vary, so baking time may need to be adjusted.
www.braidedbread.com
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