Guadeloupean Braided Bread
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Bake an authentic Guadeloupean Braided Bread. This classic, golden-crusted loaf is soft, airy, and perfect for any occasion.
A braided bread with a golden crust and a soft, tender middle, the kind that anchors a Caribbean breakfast table. We shape it the traditional way so it pulls apart beautifully and stays light even after it cools. It is the loaf you will find excuses to serve all week.
🥄 Ingredients
- 🫗 600g all-purpose flour
- 🫗 65g softened butter
- 🫗 2 tsp (8g) salt
- 🫗 9 cl milk or water
- 🫗 25 cl semi-skimmed milk (recommended) or water
- 🫗 1 packet (8g) dry baker's yeast (or 24g fresh yeast)
- 🫗 1 egg yolk
- 🫗 1 Tbsp milk
- 🫗 Water and melted butter (for brushing)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Activate Yeast:** In a small bowl, mix the yeast with the 9 cl of warm liquid. Let it sit for a few minutes until it begins to foam.
**Mix Dough:** In a large mixing bowl, combine the flour and salt. Add the softened butter, the remaining milk, and the activated yeast mixture.
**Knead:** Knead the dough until it is smooth, elastic, and pulls away from the sides of the bowl.
**First Rise:** Cover the bowl with a clean cloth and let the dough rise in a warm, draft-free place until it has doubled in volume.
**Shape:** Divide the dough into equal portions and roll them into long strands. Braid the strands together tightly to form the traditional loaf shape.
**Second Rise:** Place the braided loaf on a baking sheet and allow it to proof again for about 30 minutes.
**Bake:** Brush the top with a mixture of egg yolk and milk. Bake at 180°C for approximately 25 minutes until golden brown.
**Finish:** Brush with a little water and melted butter immediately after removing from the oven for a soft crust.
🎥 Video Tutorial
Guadeloupean Braided Bread
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Dough Temperature: If the liquid used for the yeast is too hot, it will kill the yeast; if it is too cold, the dough will take too long to rise. Aim for lukewarm.
- ✕
Over-baking: Since this is an enriched dough (containing butter and milk), it browns faster than standard breads. Keep a close eye on the oven to avoid a burnt crust.
🔄 Variations
Sweet Twist: Add a tablespoon of sugar to the dough if you prefer a slightly sweeter loaf.
Toppings: Sprinkle the top with sesame seeds or poppy seeds before baking for extra texture.
🧊 Storage
- 📦
This bread is best served within 24 hours of baking. It can be wrapped in a cloth to maintain freshness, or sliced and frozen for longer storage.
💡 Chef Tips
Milk Choice: Using milk instead of water significantly improves the softness and richness of the crumb.
Braiding: For a professional look, ensure your dough strands are of uniform thickness before you begin braiding.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →