Honey and Hibiscus Braided Bread
a bread recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at
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This recipe for a multicolored bread was inspired by the classic Swiss braided bread Zopf.
I wanted to make a fun braided version of this bread so decided why not color half of the braid with the beautiful deep pink purple hue of hibiscus powder.
Since the flavors of hibiscus and honey work so well together I decided to sweeten the dough with honey. (Similar to that of a Challah bread).
The result, a multicolored marbled bread with a lightly floral and sweet flavor.
Perfect for a fun weekend breakfast.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H 30 M
TOTAL | 3 H
10-12 SERVINGS
| 1 slice
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- In a bowl, combine warm water and yeast. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together honey, vegetable oil, eggs, and salt. Add the yeast mixture and mix well.
- Gradually add the flour, one cup at a time, mixing until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
- Divide the dough in half. Set one portion aside and to the other, add hibiscus powder. Knead until the powder is evenly distributed, creating a vibrant pink dough.
- Place each portion of dough in separate greased bowls, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.
- Once risen, punch down the dough and divide each portion into two to three equal parts. Roll each part into a long rope.
- Braid the ropes together, alternating between the regular and hibiscus dough to create a marbled effect.
- Place the braided bread on a baking sheet or in a bread pan lined with parchment paper, cover with a cloth, and let rise for an additional 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Beat an egg and brush it over the top for a shiny finish. Sprinkle with sesame seeds or pearl sugar for extra visual appeal if you so desire.
- Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the loaf sound hollow when tapped.
- Allow the honey and hibiscus bread to cool before slicing and serving. Enjoy!
Keep the bread at room temperature for up to 2-3 days. To maintain freshness, store it in an airtight container or wrap it tightly in plastic wrap.
Ensure the hibiscus powder is well-distributed in the dough for a uniform color. You can sift it over the dough before kneading or fold it in during the mixing process.
The egg wash not only adds a shiny finish but also enhances the color. Brush it lightly to avoid excessive pooling of the egg on the dough.
powder
Hibiscus flower powder is a fine, brightly-hued powder. Its bright magenta color can add a nice visual pop to your foods.
TRY ME - SAMPLE$0.75
2 oz - JAR$4
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8 oz - REFILL$9
