I rolled three ropes of dough and my countertop turned into a quiet stage. Cross, tuck, breathe. Flour dusted the air like confetti and the braid came together the way good stories do, one simple move at a time. I could feel my shoulders drop as the loaf rose, egg-washed and glossy, promising the kind of breakfast that makes you linger at the table.

Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 61 of 457 is Braided Loaf and here’s how it turned out.

Recipe Review

The bake: Golden on top, tender inside. The crust had a gentle crackle when sliced. The crumb pulled apart in soft sheets that asked for real butter and a spoon of jam. It looked like bakery bread without the bakery drama.

Flavor and texture: Slightly sweet, rich from the egg wash, just enough chew to hold a smear of salted butter. It is a table bread that behaves like a treat. Toasted the next morning, it was even better.

Ease factor: Easier than it looks. The dough came together smoothly, kneaded until springy and alive. The braid is a three-strand classic, which means muscle memory by the second try. If you can braid hair, you can braid this loaf.

Kitchen notes:

• Let the dough rise until it is truly puffy, not just “kind of.” Patience pays here.
• An egg wash gives that photo-ready sheen. Sprinkle a whisper of flaky salt if you like contrast.
• Bake until the top is deep gold and the bottom sounds hollow when tapped. If you check temperature, aim for about 190–200°F in the center.

How we served it: Warm slices with butter at dinner, French toast the next morning, and a late-afternoon snack with honey and tea. No crumbs left behind.

Would I make it again: Yes. This is a company bread and a Sunday bread and a “just because” bread. It feels like hospitality you can hold.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐⭐ Make this now.

Recipe 61 is in the books. 396 recipes to go.
Gracefully yours,

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