25+ Irresistible Braided Italian Bread Recipes to Impress Your Geist

Bread Maker Exclusive

Italian bread is synonymous with warmth, tradition, and rich flavors, and there’s something uniquely special about the intricate art of braiding dough.

The braided loaf has an old-world charm, not only elevating the visual appeal of the bread but also creating an inviting, soft, and chewy texture that melts in your mouth.

Whether it’s a savory loaf flavored with herbs, an indulgent sweet bread with fruity fillings, or a cheesy, buttery creation, braided Italian breads have become a beloved part of many kitchens around the world.

In this article, we’ve curated 25+ braided Italian bread recipes to inspire your next baking adventure.

From classic loaves enriched with olive oil and rosemary to more adventurous blends of pesto, cheese, and olives, these recipes offer a variety of flavors that are perfect for any occasion.

Whether you are an experienced baker or just getting started, the following recipes will guide you through the process of creating mouthwatering braided breads that are sure to impress.

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25+ Irresistible Braided Italian Bread Recipes to Impress Your Geist

Braided Italian breads are a versatile and visually stunning addition to any baking repertoire.

With flavors that range from rich and savory to light and sweet, these recipes can complement any meal or serve as the perfect stand-alone treat.

The art of braiding the dough not only results in a beautiful, eye-catching loaf but also ensures that each slice is perfectly infused with flavor from edge to edge.

With over 25 recipes to explore, you’ll never run out of ideas for creating delicious, homemade bread.

Whether you’re baking for a family dinner, a holiday celebration, or simply craving a fresh, homemade loaf, these braided Italian breads are sure to become a staple in your kitchen.

So roll up your sleeves, gather your ingredients, and get ready to add a touch of Italian flair to your baking.

Garlic and Herb Braided Italian Bread

This garlic and herb braided Italian bread is infused with savory flavors, making it the perfect accompaniment to pasta dishes or a snack on its own. The garlic adds a rich, aromatic taste, while the fresh herbs give it a fragrant, herby finish. The braid gives this loaf an elegant, rustic look, making it a beautiful centerpiece for any meal.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add this mixture to the dry ingredients, stirring until the dough starts to come together.
3. Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic.
4. Lightly oil a bowl, place the dough inside, and cover it with a damp towel. Let it rise for about 1 hour or until doubled in size.
5. Once the dough has risen, punch it down and divide it into three equal portions. Roll each portion into long strands.
6. Spread the minced garlic, rosemary, and thyme evenly across the strands. Braid the three strands together to form a loaf.
7. Preheat the oven to 375°F. Transfer the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a golden finish.
9. Bake for 25-30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
10. Let the bread cool slightly before slicing and serving.

This garlic and herb braided Italian bread is an absolute crowd-pleaser. The garlic, rosemary, and thyme meld together to create a deliciously fragrant loaf, while the braid adds a touch of artistry to your baking. It’s perfect for dipping in olive oil or pairing with your favorite Italian dishes. The golden crust provides a satisfying crunch, while the soft interior offers a light, airy texture. This bread is sure to impress at any gathering!

Olive and Parmesan Braided Italian Bread

For those who love bold flavors, this olive and parmesan braided Italian bread combines the tangy bite of olives with the rich, nutty flavor of parmesan cheese. The combination is simply irresistible, and the braided shape adds an extra layer of beauty to this already decadent loaf. It’s ideal for serving alongside a charcuterie board or as a flavorful sandwich base.

Ingredients

• 4 cups bread flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup pitted kalamata olives, chopped
• ½ cup grated parmesan cheese
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the bread flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients and stir until the dough begins to come together.
3. Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Once the dough has been kneaded, place it in an oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Evenly distribute the chopped olives and grated parmesan cheese across the strands of dough. Braid the strands together to form the loaf.
7. Preheat the oven to 375°F. Place the braided loaf on a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a glossy, golden finish.
9. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
10. Allow the bread to cool before slicing.

This olive and parmesan braided bread is a perfect fusion of savory flavors. The salty olives and rich parmesan come together beautifully within the soft, airy bread, creating an unforgettable combination. The braid itself adds an elegant touch that makes this bread a standout centerpiece on any table. It’s a versatile loaf, excellent on its own, or as a side to accompany a warm soup or hearty salad.

Sun-Dried Tomato and Basil Braided Italian Bread

This sun-dried tomato and basil braided Italian bread is bursting with vibrant Mediterranean flavors. The sweetness of the sun-dried tomatoes, paired with the earthy freshness of basil, creates a deeply flavorful bread that can complement a wide range of dishes. The braid adds texture and visual appeal, making it perfect for a family meal or special occasion.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• ½ cup sun-dried tomatoes, finely chopped
• 2 tbsp fresh basil, finely chopped
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warm water and olive oil. Slowly add the wet ingredients to the dry ingredients, stirring until a dough forms.
3. Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp towel, and let it rise for 1 hour, or until it doubles in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Spread the sun-dried tomatoes and basil evenly across each strand. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the braided loaf on the sheet.
8. Beat the egg and brush it over the top of the loaf to create a shiny, golden crust.
9. Bake for 25-30 minutes or until the loaf is golden and sounds hollow when tapped.
10. Allow the bread to cool before slicing.

The sun-dried tomato and basil braided bread brings a Mediterranean flair to your kitchen. The tomatoes’ tangy sweetness and the basil’s aromatic freshness infuse the bread with an intense depth of flavor. The braid creates an elegant look, elevating the presentation of your meal. It pairs wonderfully with olive tapenade, grilled meats, or as part of a salad, making it a versatile addition to your recipe repertoire. The soft, flavorful crumb and golden crust will make it a favorite in your home.

Rosemary and Sea Salt Braided Italian Bread

This rosemary and sea salt braided Italian bread is simple yet full of flavor, combining the earthy aroma of fresh rosemary with the delicate crunch of sea salt. It’s an ideal bread to serve with roasted meats, soups, or a cheese board. The slight hint of saltiness and the fragrant rosemary make it a perfect complement to any meal.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tsp sea salt
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix the flour, sugar, salt, and yeast together.
2. In a separate bowl, combine the warm water and olive oil. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into a long strand.
6. Sprinkle the chopped rosemary evenly across the dough strands. Braid the strands together, pinching the ends to seal.
7. Preheat the oven to 375°F and place the braided dough onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the dough to give it a golden finish.
9. Sprinkle sea salt over the top of the loaf.
10. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
11. Allow the bread to cool slightly before slicing and serving.

The rosemary and sea salt braided bread is an aromatic and flavorful treat, perfect for any meal. The rosemary infuses the bread with its distinctive earthy flavor, while the sea salt adds just the right amount of crunch and savory touch. This bread can elevate even the simplest meal and is sure to become a favorite in your kitchen. Its rustic yet elegant appearance will impress anyone at the table, and its soft, airy texture will have everyone coming back for more.

Cheese and Chive Braided Italian Bread

For cheese lovers, this cheese and chive braided Italian bread offers a delicious combination of sharp cheese and fresh, aromatic chives. The savory filling inside the soft, braided loaf creates a hearty and flavorful bread that’s perfect on its own or as a side dish with a variety of meals.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup grated sharp cheddar cheese
• ½ cup fresh chives, finely chopped
• 1 egg (for egg wash)

Instructions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into a long strand.
6. Sprinkle the grated cheese and chopped chives evenly along each dough strand. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a shiny, golden finish.
9. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
10. Allow the bread to cool before slicing.

This cheese and chive braided bread offers a perfect balance of flavors, with the sharp cheddar cheese creating a rich, savory taste, while the chives bring a fresh, onion-like brightness. The golden braided crust adds a rustic charm to the loaf, making it ideal for serving at dinner gatherings or as a stand-alone snack. The soft, cheesy interior is a delicious surprise, and this bread will surely impress your family and guests alike.

Fig and Walnut Braided Italian Bread

This fig and walnut braided Italian bread is a sweet and nutty combination that blends beautifully with the soft, airy texture of the bread. The figs provide a natural sweetness, while the walnuts add a crunchy texture. This bread is perfect for pairing with soft cheeses, a drizzle of honey, or as a standalone treat during breakfast or brunch.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup dried figs, chopped
• ½ cup walnuts, chopped
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix the flour, sugar, salt, and yeast together.
2. In a separate bowl, combine the warm water and olive oil. Gradually pour the wet ingredients into the dry ingredients, stirring until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
4. Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into a long strand.
6. Evenly distribute the chopped figs and walnuts across the dough strands. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a golden, glossy finish.
9. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
10. Allow the bread to cool slightly before slicing.

This fig and walnut braided bread is an indulgent, slightly sweet addition to your bread repertoire. The figs provide a natural sweetness that pairs wonderfully with the earthy crunch of the walnuts. The loaf has a tender crumb, and the braided shape adds an elegant touch to your table. Serve this bread with cheese and a drizzle of honey for a perfect breakfast or snack. It also pairs beautifully with savory dishes, offering a delightful contrast in both texture and flavor.

Caramelized Onion and Balsamic Braided Italian Bread

This caramelized onion and balsamic braided Italian bread brings together the rich, sweet flavor of caramelized onions with the tangy depth of balsamic vinegar. The result is a savory, slightly sweet loaf with a beautiful, rustic braided look that will make any meal feel extra special. Perfect as a side dish for meats or soups, or for making sandwiches, this bread is a must-try.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 tbsp balsamic vinegar
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add this mixture to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Meanwhile, heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and sauté, stirring frequently, for 10-12 minutes until the onions are soft and golden brown.
6. Add the balsamic vinegar to the onions and stir until the vinegar has reduced and absorbed, creating a sweet and tangy caramelized onion mixture. Let cool.
7. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
8. Spread the cooled caramelized onion mixture evenly across the strands of dough. Braid the strands together to form a loaf.
9. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
10. Beat the egg and brush it over the top of the dough to create a golden, glossy finish.
11. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
12. Allow the bread to cool slightly before slicing and serving.

The caramelized onion and balsamic braided bread combines savory, sweet, and tangy flavors into a loaf that’s perfect for all occasions. The caramelized onions melt into the dough, offering a rich flavor, while the balsamic vinegar gives a sophisticated depth. The braid adds an elegant look, making this bread ideal for dinner parties, family meals, or as a hearty sandwich base. The crust is golden and slightly crisp, while the interior remains soft and flavorful.

Spinach and Feta Braided Italian Bread

For a Mediterranean-inspired twist, this spinach and feta braided Italian bread features a savory filling of fresh spinach and crumbled feta cheese. The combination of these ingredients creates a deliciously balanced flavor, and the braid gives the bread a beautiful, show-stopping look. This bread is perfect as a side dish for any meal or as a savory snack.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 1 egg (for egg wash)

Instructions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warm water and olive oil. Slowly add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Sauté the spinach in a pan over medium heat until wilted. Allow it to cool slightly, then squeeze out any excess moisture.
6. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
7. Spread the sautéed spinach and crumbled feta cheese evenly across the dough strands. Braid the strands together to form a loaf.
8. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
9. Beat the egg and brush it over the top of the loaf for a shiny, golden finish.
10. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
11. Allow the bread to cool slightly before slicing.

This spinach and feta braided bread offers a fresh and flavorful twist on traditional Italian bread. The spinach provides a vibrant color and light earthiness, while the feta adds a tangy creaminess that makes each bite irresistible. The braid not only enhances the visual appeal of the bread but also helps distribute the spinach and feta evenly throughout. Whether served with a Mediterranean meal or enjoyed on its own, this bread will be a favorite at any table.

Sweet Cinnamon and Raisin Braided Italian Bread

For a sweet and comforting bread, this cinnamon and raisin braided Italian bread offers the perfect balance of spice and sweetness. The rich cinnamon filling paired with plump raisins makes this bread perfect for breakfast or dessert. The braid adds a beautiful, eye-catching touch that makes this loaf a standout.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 tbsp ground cinnamon
• ½ cup brown sugar
• 1 cup raisins
• 1 egg (for egg wash)

Instructions

1. In a large bowl, mix the flour, sugar, salt, and yeast together.
2. In a separate bowl, combine the warm water and olive oil. Gradually add this mixture to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Mix the cinnamon and brown sugar in a small bowl. Sprinkle the cinnamon-sugar mixture evenly along the dough strands and top with raisins. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a golden, glossy finish.
9. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
10. Allow the bread to cool slightly before slicing.

This cinnamon and raisin braided bread is the perfect sweet treat for any occasion. The warm, fragrant cinnamon and the sweet, chewy raisins make it an irresistible delight. The braid creates a beautiful presentation, making it ideal for holiday breakfasts or as an indulgent snack. The soft, slightly sweet dough combines perfectly with the cinnamon filling, and the golden crust adds just the right amount of crunch. This bread is sure to be a favorite, whether served warm with a cup of tea or as a breakfast treat.

Garlic and Herb Braided Italian Bread

This garlic and herb braided Italian bread is packed with bold flavors from fresh garlic and aromatic herbs. The combination of garlic, rosemary, and thyme infuses the bread with a savory richness that makes it the perfect accompaniment to any Italian-inspired dish, especially pasta or roasted vegetables. With its beautiful braided design, this loaf not only tastes incredible but also looks stunning on the table.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 egg (for egg wash)

Instructions

1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Sauté the minced garlic in olive oil over medium heat for about 1-2 minutes, until fragrant. Let it cool.
6. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
7. Sprinkle the garlic, rosemary, and thyme evenly along the dough strands. Braid the strands together to form a loaf.
8. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
9. Beat the egg and brush it over the top of the loaf to give it a shiny, golden finish.
10. Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.
11. Let the bread cool slightly before slicing and serving.

The garlic and herb braided Italian bread is rich in flavor, with the earthy tones of rosemary and thyme complementing the aromatic garlic. The braid not only looks impressive but also allows for a well-distributed flavor throughout the loaf. This bread is perfect for dipping into olive oil or enjoying alongside your favorite Mediterranean dishes. Its soft and slightly chewy texture makes it a crowd-pleaser at any meal.

Olive and Sun-Dried Tomato Braided Italian Bread

This olive and sun-dried tomato braided Italian bread is a Mediterranean-inspired loaf that combines the briny richness of olives with the sweet and tangy flavor of sun-dried tomatoes. The braid provides a visually striking presentation, making it the perfect addition to any dinner table. Whether served as a side or for sandwiches, this bread will quickly become a favorite.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup black olives, pitted and chopped
• ½ cup sun-dried tomatoes, chopped
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Evenly distribute the chopped olives and sun-dried tomatoes along the dough strands. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf to give it a glossy, golden finish.
9. Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.
10. Let the bread cool slightly before slicing.

This olive and sun-dried tomato braided bread brings bold Mediterranean flavors to your table. The olives add a satisfying saltiness, while the sun-dried tomatoes provide a concentrated sweetness. Together, they create a flavorful contrast that pairs well with a variety of dishes, from grilled meats to salads. The braided shape adds a touch of elegance, making this bread perfect for special occasions or casual dinners.

Lemon and Poppy Seed Braided Italian Bread

For a refreshing and slightly sweet twist, this lemon and poppy seed braided Italian bread offers a delightful balance of citrus and crunch. The zesty lemon pairs beautifully with the nutty poppy seeds, creating a light, flavorful bread that works wonderfully for breakfast, brunch, or as a treat with afternoon tea.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• Zest of 2 lemons
• 2 tbsp poppy seeds
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Sprinkle the lemon zest and poppy seeds evenly along the dough strands. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf to give it a shiny, golden finish.
9. Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.
10. Let the bread cool slightly before slicing.

This lemon and poppy seed braided bread is an elegant and refreshing option that combines the bright citrus flavor of lemon with the light crunch of poppy seeds. The soft, slightly sweet dough makes it a perfect bread for breakfast or a sweet afternoon treat. Its delicate flavor profile pairs wonderfully with a cup of tea or a fresh fruit salad, making it an ideal addition to your morning routine or as a light dessert. The braided design not only enhances the bread’s appearance but also helps distribute the lemon and poppy seed filling throughout, ensuring every bite is full of flavor.

Rosemary and Parmesan Braided Italian Bread

This rosemary and parmesan braided Italian bread brings together the fragrant, earthy taste of fresh rosemary and the sharp, nutty flavor of parmesan cheese. The combination of these two ingredients creates a savory loaf with a deliciously aromatic profile. The braid not only adds a rustic, artisanal touch but also allows for the even distribution of these bold flavors throughout the bread.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 cup grated parmesan cheese
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warm water and olive oil. Slowly add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Sprinkle the chopped rosemary and grated parmesan evenly along the dough strands. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a shiny, golden finish.
9. Bake for 25-30 minutes, or until golden brown and the loaf sounds hollow when tapped.
10. Let the bread cool slightly before slicing.

The rosemary and parmesan braided Italian bread is aromatic and full of flavor. The fragrant rosemary and salty parmesan complement each other perfectly, creating a savory loaf that’s ideal as a side dish for pasta, soups, or grilled meats. The braided structure enhances the bread’s visual appeal while ensuring that every bite contains the perfect balance of herbs and cheese. This bread’s rich, earthy flavors and soft, tender texture make it a wonderful addition to any meal.

Tomato and Basil Braided Italian Bread

A classic combination of ripe tomatoes and fresh basil, this tomato and basil braided Italian bread delivers a burst of Mediterranean flavors in every bite. The sweetness of the tomatoes and the aromatic, slightly peppery taste of basil come together in a soft, chewy bread that’s perfect for any summer meal, especially paired with fresh salads or grilled vegetables.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup sun-dried tomatoes, chopped
• 1 tbsp fresh basil, chopped
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, mix the warm water and olive oil. Slowly add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Evenly distribute the chopped sun-dried tomatoes and basil along the dough strands. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a golden, glossy finish.
9. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
10. Let the bread cool slightly before slicing.

The tomato and basil braided Italian bread offers a deliciously fresh taste of summer. The sun-dried tomatoes provide a rich, sweet-tart flavor, while the basil adds a fragrant herbal note. Together, they create a vibrant, flavorful bread that pairs well with a variety of dishes, from grilled meats to a simple cheese plate. The braided structure enhances the bread’s visual appeal, making it a perfect centerpiece for any meal.

Pesto and Mozzarella Braided Italian Bread

A twist on the classic Italian flavors of pesto and mozzarella, this pesto and mozzarella braided Italian bread is both aromatic and cheesy. The fresh basil pesto adds a burst of herbal flavor, while the mozzarella provides a creamy richness that melts into the bread as it bakes. This bread is perfect as an appetizer, side dish, or even as a sandwich base.

Ingredients

• 3 ½ cups all-purpose flour
• 1 tbsp sugar
• 1 ½ tsp salt
• 2 tsp active dry yeast
• 1 ¼ cups warm water (about 110°F)
• 2 tbsp olive oil
• 1 cup fresh basil pesto (store-bought or homemade)
• 1 ½ cups mozzarella cheese, shredded
• 1 egg (for egg wash)

Instructions

1. In a large bowl, combine the flour, sugar, salt, and yeast.
2. In a separate bowl, combine the warm water and olive oil. Gradually add the wet ingredients to the dry ingredients and stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8-10 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for about 1 hour or until doubled in size.
5. Punch down the dough and divide it into three equal portions. Roll each portion into long strands.
6. Spread the basil pesto evenly along the strands of dough. Sprinkle the shredded mozzarella on top of the pesto. Braid the strands together to form a loaf.
7. Preheat the oven to 375°F and place the braided loaf onto a parchment-lined baking sheet.
8. Beat the egg and brush it over the top of the loaf for a glossy, golden finish.
9. Bake for 25-30 minutes or until golden brown and the loaf sounds hollow when tapped.
10. Let the bread cool slightly before slicing.

The pesto and mozzarella braided Italian bread is an irresistible combination of fresh basil, garlic, and cheese. The pesto infuses the bread with a rich, herbal flavor, while the mozzarella melts beautifully, creating pockets of cheesy goodness throughout the loaf. This bread is perfect for serving with Italian dishes like pasta or as a standalone treat with a glass of wine. The braided design adds a touch of elegance, making it a perfect centerpiece for any meal.

Note: More recipes​ are coming soon!