From the religious symbol that bread represents, my Orange Braided Bread recipe with Sourdough Discard today is full of history dating back to Ashkenazi Jews of the 13th century.
It is to my surprise how much meaning the braided bread has for Easter and Passover which has completely made me see how much bread in itself has meaning as a spiritual connection to God.
My father always said the loaf of homemade bread, we ate was sacred and should be respected, I always thought it was because he worked as a baker in his early years. It wasn't until I started baking bread that I came to understand how sacred bread is around the world and the significance it plays in so many cultures.
For example, even though this sourdough discarded braided bread is not a traditional Jewish challah bread, due to its fancy orange filling and cream cheese glaze on top, the history of its roots dates back to ancient civilizations.
In many religious traditions, such as Judaism and Christianity, the act of braided loaf was seen as a sacred ritual, a great way to connect with the divine. The delicate interweaving of strands represented the interconnectedness of humanity with the gods or higher powers while emphasizing the importance of coming together within religious gatherings.
In Judaism, Challah's 6-strand braids, are traditionally eaten on the Sabbath and other holidays. The intricate braids evoke the idea of family and unity, while the act of sharing and breaking the bread fosters a sense of togetherness among worshippers.
Beyond its representation of unity, braided bread also serves as a source of blessings and spiritual nourishment. In religious rituals, the bread is often blessed by clergy or offered as a form of prayer. With each bite, individuals partake in a sacred act, consuming the spiritual sustenance that the bread symbolizes. Eating braided bread is believed to bring blessings, abundance, and a deeper connection to the divine.
Now let's get started for there are so many Easter bread recipes out there but this one is a little fancier to make and a fluffy bread that is perfect with a cut of tea for Easter Sunday.
Grocery Items for Braided Bread
Dry Ingredients
- active dry yeast
- Organic White Flour
- salt
Wet Ingredients
- milk
- butter
- egg
- honey
- sourdough discard starter
Filling
- Orange Marmalade
Glaze
- cream cheese
- powder sugar
- water
How to Make Braided Bread Recipe with Sourdough Discard
Sorry that some pictures are missing because the batteries died so this is what I have making this recipe. I will try and update you in the future.
- Warm the milk and 2 tablespoon of butter in a small saucepan. Let it cool slightly then add egg, sugar, sourdough discard, yeast, flour, and salt in the bowl of a stand mixer until the dough forms a ball let the dough rest for 30 mins.
- With the dough hook, turn the mixer on low and run for 7 minutes until the dough is smooth.
- Cover with plastic wrap and place in a warm area for the first rise to double its size.
- On a lightly floured surface, take the soft dough out of the large bowl and roll it into a large rectangle.
- Once the dough is spread evenly spread out the orange perserve on top. Working with the short end of the dough, roll into a tight log, and place on a parchment-lined baking sheet pan.
- Cover the entire dough with a clean kitchen towel and chill for about 30 minutes.
- Cut the log in half lengthwise into equal pieces using a serrated knife, leaving about 1 inch intact at the end. Crisscross the sections with the layers facing up forming a full twist like a long rope. (Or cut into 2 sections and braid like doing hair, whichever is easier. I prefer the crisscross because it is easier to handle and still gives the same effect.)
- Pinch the ends together and brush with the remaining tablespoon of butter (melted).
- Let the dough rest at room temperature for the final rise for about 1 hour or until puffy.
- Bake at 350 for about 20-30 minutes or until golden brown.
- In a small bowl, mix the cream cheese, powdered sugar, and water.
- Place on a wire rack to cool then drizzle with the glaze and sprinkle with orange zest on top.
Tips & Tricks
I sometimes make this for the same day so I will add 2 teaspoon yeast, this has worked for me a couple of times that I've tried it.
Not crazy about the orange flavor? I've also made it with strawberry jam or apricot jam and it came out great on my end. I also did poppy seeds or sesame seeds. I used an egg wash instead so the seeds would stick better to the dough.
More Homemade Bread Recipes
Nothing beats any kind of fresh bread coming out of the oven. It gives me a sense of earthly comfort just from the smell that fills the kitchen. It is not a surprise that bread has become such a religious symbol in so many countries. From the aroma, to the taste that fills our tummy, joy is felt all over with one bite. Just like the faith that one has with god. As John 15:11 said in the bible, "These things I have spoken to you, that my joy may be in you, and that your joy may be full." I hope you enjoyed our journey of bread today, until next time my beautiful friends as my quest for the perfect bite continues. Amen!
Sourdough Discard Braided Bread
Ingredients
Dough
- ⅔ cup milk
- 2 tablespoon butter
- 1 egg
- 2 tablespoon honey
- ½ cup active starter
- 1 ½ teaspoon active dry yeast
- 2 ½ cups flour
- ½ teaspoon salt
Filling
- ½ cup Orange Marmalade
Topping
- 1 tablespoon butter
Glaze
- 1 tablespoon cream cheese
- 1 tablespoon powdered sugar
- 2 tablespoon water
- ½ zest orange
Instructions
- Warm the milk and 2 tablespoons of butter in a small saucepan.
- Let the milk cool slightly then add egg, sugar, sourdough discard, yeast, flour, and salt in the bowl of a stand mixer until the dough forms a ball let the dough rest for 30 mins.
- Turn the mixer on low and run for 7 minutes until the dough is smooth. The dough should be sticky. Add a couple of tablespoons of flour if needed.
- Cover with plastic wrap and place in a warm place for the first rise to double its size.
- On a lightly floured surface, take the soft dough out of the large bowl and roll it into a large rectangle.
- Once the dough is spread evenly, spread out the orange marmalda on top.
- Roll dough into a tight log, and place on a parchment-lined baking sheet pan.
- Cover the entire dough with a clean kitchen towel and chill for about 30 minutes.
- Cut the log in half lengthwise into equal pieces using a serrated knife, leaving about 1 inch intact at the end. Crisscross the sections with the layers facing up until you have formed a full twist like a long rope.
- Pinch the ends together and brush with the remaining tablespoon of butter that is melted.
- Let the dough rest at room temperature for the final rise for about 1 hour or until puffy.
- Bake at 350 for about 20-30 minutes or until golden brown.
- In a small bowl, mix the cream cheese, powdered sugar, and water along with some of the orange zest.
- Place the braided bread on a wire rack to cool then drizzle with the glaze and sprinkle with orange zest on top. Enjoy!
Notes
- Not crazy about the orange flavor? I've added strawberry jam or apricot jam and it came out great on my end.
- I also did poppy seeds or sesame seeds. I used an egg wash instead so the seeds would stick better to the dough.
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