Braided Bread Braided Bread

by Paul Lowe, Sweet Paul Braided Bread

Gather round the picnic table and break a few pieces of this oh-so-delicious rosemary bread. This braided loaf is brown and crispy on the outside, soft and warm on the inside and comes straight from the pages of Sweet Paul + Mrs. Meyer's Magazine.

Braided bread Braided bread

Instructions For Braided Rosemary Bread


  • 1 tbsp. dry active yeast
  • 2 tbsp. honey
  • 1 cup warm water
  • 3 cups all purpose flour
  • 3 tbsp. olive oil
  • 2 tsp. salt
  • 3 to 4 rosemary stalks
  • Sea salt


  • Large bowl
  • Plastic
  • Baking tray
  • Parchment paper
  • Wire rack


  1. Mix yeast, honey and ½ cup warm water in a large bowl. Let it sit for about five minutes until it becomes frothy. If nothing happens, that means your yeast is dead and you'll need to start all over again.

  2. Add the rest of the water, flour, oil and salt and knead until you have a smooth dough.

  3. Cover the bowl with plastic and wait about 40 minutes or until the dough doubles in size.

  4. Divide the dough into three parts and roll out each part into a long sausage-like shape.

  5. Cover a baking tray with a sheet of parchment paper and put the dough on it.

  6. Press the three parts of the dough together at one end and place the rosemary on top of one part of it.

  7. Braid the other two parts around the rosemary and then press the ends together.

  8. Drizzle with olive oil and a sprinkle of sea salt.

  9. Let the dough rise for 25 minutes.

  10. While you’re waiting, preheat the oven to 400°F.

  11. Bake for 30 minutes or until golden brown.

  12. Cool on a wire rack and serve.

Tips for Inspiration

  • For a spicy kick, dip your bread in chili oil.

  • Experiment baking in other herbs, like basil, thyme, oregano, tarragon and dill.