Braided Christmas Bread Class

In this festive class, students will learn the art of making a traditional braided Christmas bread. From
preparing enriched dough to mastering braiding techniques and decorating with holiday flair,
participants will take home both skills and a beautiful holiday centerpiece bread. 

History & Tradition

 ● Brief history of holiday breads around the world (Stollen, Panettone, Challah, Kolach). 

● Symbolism of braiding: unity, celebration, abundance. 

● How Christmas breads became a centerpiece for festive tables.

 Dough Preparation

 ● Ingredients for enriched dough: flour, yeast, milk, eggs, butter, sugar. 

● Mixing & kneading techniques for soft dough. 

● First proofing: allowing the dough to rise until doubled. 

Shaping & Braiding 

● Dividing dough into even portions. 

● Demonstration of 3-strand braid (with options for 4 or 6 strands). 

● Tips for neat and even braids. 

● Shaping into a wreath or loaf for presentation. 

Baking & Finishing 

● Egg wash for golden crust. 

● Baking times and temperatures. 

● Optional fillings: cinnamon sugar, dried fruit, or nuts. 

● Finishing touches: powdered sugar, icing drizzle, candied fruits, festive sprinkles. 

Hands-On Practice 

● Students prepare dough (or work with pre-risen dough if time-limited). 

● Practice braiding technique with dough ropes. 

● Shape and decorate their own Christmas bread. 

 Serving & Storing 

● Serving suggestions: as a centerpiece, breakfast bread, or gift. 

● Best practices for storing braided bread. 

● How to reheat without drying out. 

Takeaway Materials

 Students will receive a handout with: 

• History of Christmas breads
• Step-by-step braiding guide (with diagrams) 

• Tips for fillings & festive decoration 

• Storage & reheating guide 

• Recipe for braided Christmas bread