This soft, fluffy white bread is almost too pretty to eat! Create two braided ropes and connect them to form a heart-shaped bread masterpiece! It’s easier than you think, and it’s the best way to share some bread love!

Braided Heart Bread is the perfect centerpiece for your Valentine’s Day Dinner!

You know I love a festively shaped bread for just about any occasion and this heart-shaped braided loaf fits the bill perfectly for Valentine’s Day! For this bread, I like to use a simple but delicious, soft white bread recipe. It’s super soft and fluffy and pulls a part perfectly! Even though this shaped bread may look complicated, it’s really quite easy to put together. Be sure to watch my short video below to see how it all comes together!

Ingredients

Bread Flour – This flour has a higher protein content, meaning a stronger gluten development. It’s exactly what we need to develop the structure of this bread!
Milk – Using both fresh milk and nonfat powdered milk creates a slight sweetness to this bread, as well as a beautiful golden color when baked!
Yeast – This recipe can be made with either Instant Yeast or Sourdough Starter. If you’re using Instant Yeast, you can put it directly into the recipe when mixing. If you’re using Sourdough Starter, replace the instant yeast with 1/2 cup active starter (120g). You’ll see this substitution in the recipe notes. Also keep in mind that your rise time will be about double when using a sourdough starter.
Eggs also create structure and flavor
Butter adds a richness to the dough.
Sugar adds a slight sweetness.
Salt enhances the flavor.

Steps to make the dough

This dough is so easy to put together! And be sure to watch my short video showing you how to shape this dough once it has been mixed and completed its first rise!

Mix: In the bowl of a stand mixer, mix all the ingredients with the dough hook attachment until combined.
Rest: Cover and let it rest for 20 minutes – the flour will absorb the liquids, making the dough less sticky…which in turn means you will avoid adding too much flour later. (It’s always best to not add too much flour to your bread dough. Too much flour will yield a drier, more dense bread.)
Knead: After the dough has rested, knead on low speed for 6-10 minutes or until the dough can pass the window pane test – you should be able to stretch the dough a few inches without it tearing. A successful window pane test will reveal a dough that is nearly translucent when stretched.
First Rise: Grease a large bowl with non stick cooking spray and place the dough in it, turning it so that all surfaces of the dough are coated. Cover the dough with a plastic bowl cover or clean kitchen towel. Let the dough rise until doubled in size, about 60-90 minutes.
Scale: Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 6 equal pieces – a kitchen scale comes in super hand here to make sure they’re each exactly the same size! They should each weigh about 120 grams.
Pre shape: Flatten each piece of dough and roll up into a little dough log. This pre shaping will help you get a prettier rope later.
Roll the dough: Roll each piece of dough into a 24-inch long rope. Slightly taper the dough at both ends by applying a bit more pressure on the dough with your fingertips.

Creating the Braided Heart Bread

Braiding the dough: To make the heart, you’ll need two braided pieces of dough. To shape the first braid, take three of the six ropes and pinch the ends together on one end. Braid the dough by bringing the center rope over the right rope, making the right rope become the center rope. Bring the now center rope over the left rope, making the left rope the center rope. Continue this pattern until you reach the end. Pinch the ends together and slightly taper the ends (just as you did when making the ropes). Repeat this braiding method with the remaining 3 ropes, eventually giving you two braided ropes.
Shaping the heart: Prepare a half sheet (13″x 18″) baking sheet by lining it with parchment paper. Arrange each of the two braided pieces of dough into a heart shape, pinching the dough together at both points of the heart where the two ends meet.
Final Rise: Cover the dough with a clean kitchen towel and let it rise while you preheat your oven to 350°F, about 30 minutes. Avoid over proofing this final rise, or your heart will get too puffy and lose it’s defined shape.
Baking: Before baking, brush an egg wash onto the braided loaf. I like using this silicon pastry brush – it’s perfect for getting all the crevices of this braided bread, and it’s super easy to clean! Bake for 18-20 minutes. The bread should be golden brown and have an internal temperature of 190°F. I love using this digital thermometer to help me know when my breads are done baking!
Serving: Allow your heart bread to cool on the pan for 15 minutes before sliding onto a wire rack. Serve warm if you like – it’s a perfect pull apart loaf when it’s slightly warm! This heart shaped bread is the perfect Valentine’s Day Dinner centerpiece! See the recipe notes for instructions on how to make smaller, individual sized hearts!

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Individual servings

This recipe will make one large braided heart, but you can really make any size you like! If you are feeling extra ambitious and want to make individual sized-hearts, try this technique instead of rolling out ropes:

Roll the dough out into a 12×16-inch rectangle and cut 24, 1/2-inch strips of dough lengthwise.
Cut the dough strips into fourths along the opposite direction, creating 96 total strips.
Make braids with the strips, just as directed in the original recipe. This will make 16 total mini braided hearts.
Continue remaining instructions in the recipe. Please note – when baking smaller versions of the this recipe, bake time will decrease. For minis, bake time will be closer to 16-18 minutes.

Make one big heart for a pull apart loaf you can place in the center of your table, or make several smaller hearts for individual servings!

Any size you make them, these braided, heart-shaped breads are so sweet and adorable! The bread is so soft and fluffy and everyone you share them with will love them!

More recipes you’ll love!

Try some of my other favorite recipes, sure to please any crowd and make you feel like a baking pro!

Apple Pie French Toast Sticks

Homemade Orange Sweet Rolls

Heart Shaped Cinnamon Rolls

(This post contains affiliate links: That Bread Lady earns a small commission on purchase made from the links shared on this post.)

Print Recipe

Braided Heart Bread

This heart-shaped bread loaf is made of soft, white, fluffy bread and quite possibly the cutest way to share some bread love!

Prep Time4

Cook Time28

Total Time4 28

Course: Breads

Cuisine: American

Keyword: braided heart bread

Servings: servings (1 large braided heart loaf)

Calories: 188kcal

Author: Heather Thomas, That Bread Lady

Ingredients

Dough:

3 cups bread flour
2 Tablespoons nonfat dry milk
¼ cup granulated sugar
1 teaspoon salt
1 Tablespoon instant yeast *see notes for sourdough starter option
¾ cup plus 2 Tablespoons warm whole milk about 95°F
1 large egg room temperature
4 Tablespoons unsalted butter melted and cooled to about 90°F

Egg Wash:

1 egg beaten with 1 Tablespoon water

US Customary – Metric

Instructions

Mix: In medium bowl, combine the flour, nonfat dry milk, sugar, salt and yeast. Combine with a whisk and set aside. To the bowl of a stand mixer, add the milk, 1 egg, melted butter and half of the flour mixture. Mix on low speed with the dough hook attachment until all ingredients are incorporated and mixture is smooth. Gradually add the remainder of the flour mixture, allowing it to fulling incorporate for about 2 minutes.
Rest: Cover and let dough rest for 20 minutes – this gives the flour time to absorb the liquids, making the dough less sticky.
Knead: After the dough has rested, knead on low speed for 6-10 minutes or until the dough can pass the windowpane test – you should be able to stretch the dough at least 3-4 inches without it tearing. A successful windowpane test will reveal a dough that is nearly translucent when stretched. If the dough cannot stretch at least 3 inches without tearing, knead it for another 1-2 minutes and test it again. Repeat if necessary until it passes the windowpane.
First Rise: Place the dough in a large bowl greased with nonstick spray, turning it so that all surfaces of the dough are coated. Cover the dough with a plastic bowl cover or clean kitchen towel. Let the dough rise until doubled in size, about 60-90 minutes.
Scale: Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into 6 equal pieces. If using a kitchen scale, they should weigh about 120 grams each.
Pre shape: Slightly flatten each piece of dough into a 4-inch square and roll up. This pre shaping will help you get a prettier rope later.
Roll the dough: Roll each piece of dough into a 24-inch rope. Slightly taper the dough at both ends by applying a bit more pressure on the dough with your fingertips. Be sure to watch my video on this post for visual help!
Braiding the dough: To make the heart, you’ll need two braided pieces of dough. To make the first braid, take three of the six ropes and pinch the ends together on one end. Braid the dough by bringing the center rope over the right rope, making the right rope become the center rope. Bring the now center rope over the left rope, making the left rope the center rope. Continue this pattern until you reach the end. Pinch the ends together and slightly taper the ends (just as you did when making the ropes). Repeat this braiding method with the remaining 3 ropes, eventually giving you tow braided ropes.
Shaping the heart: Prepare a half sheet baking sheet (13″x18″) by lining it with parchment paper. Arrange each of the two braided pieces of dough into a heart shape, pinching the dough together at both points of the heart where the two ends meet.
Final Rise: Cover the dough with a clean kitchen towel and let it rise while the oven preheats to 350°F, about 30 minutes. Avoid over proofing this final rise, or the heart shape may get too puffy, causing it to lose it’s defined shape. Prepare the egg wash by whisking together one egg with 1 Tablespoon water.
Bake: Before baking, brush the dough with the egg wash, getting all of the crevices. Bake on the center rack of the oven for 24-28 minutes or until the bread is golden brown and has an internal temperature of 190°F. Allow the bread to cool on the pan for 15 minutes before serving.
Store any leftovers in an airtight container for up to 5 days.

Notes

Make Ahead Option Number One: Mix the dough and place in a large greased bowl. Cover with plastic bowl cover or plastic wrap and place in the refrigerator for up to 24 hours. Chilling the dough will slow down the rising process, keeping it from over proofing. About one hour before you want to serve the bread, remove the dough from the refrigerator and let it sit at room temperature for 15 minutes. Then complete steps 5-11 in the recipe.
Make Ahead Option Number Two: Once dough is shaped and braided, place it in the refrigerator for up to 6 hours before removing to bake. It will slightly rise in the refrigerator. Preheat oven to 350°F before removing the bread. Bake the bread immediately after removing from the refrigerator and brushing with egg wash.
Smaller options: Instead of making one large heart, you can make smaller versions by diving the dough into smaller pieces. To make mini, individual sizes, roll the entire dough (instead of dividing it up) into a 12×16-inch rectangle. Use a pizza cutter to cut 24, 1/2-inch strips lengthwise. Cut the dough strips into fourths along the opposite direction, creating 96 total strips. Create braids with the strips, just as directed in the recipe. This will make 16 total mini braided hearts. Continue remaining instructions in the recipe. Please note – when baking smaller versions of the this recipe, bake time will decrease. For minis, bake time will be closer to 16-18 minutes.
This dough also makes a delicious white sandwich loaf! Bake on 350°F for 30-35 minutes.

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