Every New Year, I find myself wanting to slow things down just a little. Nothing dramatic — just something quiet and grounding to start the year. This year, that looked like making a braided holiday bread I first learned how to make when I was a kid, during summer visits to my grandparents’ home in Moyie, Canada.

Moyie was one of those places where time moved differently. Summers were slower, kitchens were always warm, and baking felt like something you did together, not something you rushed through between errands. This bread was part of that rhythm.

A Bread I Learned to Make Before I Learned to Rush

I don’t remember the first time I made this bread perfectly. What I remember is the feel of the dough, the way the kitchen smelled while it was rising, and the slightly awkward braids that somehow still tasted amazing.

The recipe came from a vintage bread machine cookbook my grandparents used. The machine did the heavy lifting, but the shaping was always done by hand. Dividing the dough into thirds, rolling it into long ropes, and carefully braiding it felt like a small act of patience — something I didn’t realize at the time would stick with me.

Even now, braiding this dough brings me right back to those summers.

Why I’m Making This Bread for New Year’s

New Year’s doesn’t always need fireworks and big resolutions. Sometimes it just needs something familiar — something made slowly, with intention.

This bread feels like a bridge between then and now. It’s slightly sweet, soft on the inside, golden on the outside, and just festive enough to feel special without being fussy. It’s the kind of bread you tear into while talking, laughing, or standing at the counter “just for one more piece.”

The Recipe (With a Little Context)

This is the same holiday bread recipe I learned back then, originally from a vintage bread machine cookbook. I’m sharing it here for reference, along with how I make and shape it today.

Ingredients

¾ cup water
2 tablespoons butter or oil
2 large eggs
1½ teaspoons salt
2 tablespoons granulated sugar
3 cups bread flour
2¼ teaspoons active dry yeast
½ cup raisins (candied fruit can be substituted)

Note: All ingredients should be at room temperature.

Dough Program (Bread Machine)

Add ingredients to the bread machine in the order listed except for the raisins.
Select the Dough setting.
Choose 1.5 lb loaf size.
Press start.
Before the final kneading cycle ends, add the raisins.
When the program finishes, remove the dough for shaping.

Hand-Shaping & Baking

Place dough on a lightly floured surface and let rest for 5 minutes.
Divide dough into three equal portions.
Roll each portion into a 14-inch rope.
Place ropes side by side, braid them, and tuck the ends underneath.
Transfer to a greased baking sheet, cover with a clean cloth, and let rise in a warm place until doubled (about 45–60 minutes).
Brush with egg white.
Bake in a 375°F preheated oven for 25–30 minutes, until deep golden brown.
Holiday Bread
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Equipment
- Bread Machine
Ingredients
¾ cup water
2 tablespoons butter or oil
2 large eggs
1½ teaspoons salt
2 tablespoons granulated sugar
3 cups bread flour
2¼ teaspoons active dry yeast
½ cup raisins candied fruit can be substituted
Instructions
Dough Program (Bread Machine)
Add ingredients to the bread machine in the order listed except for the raisins.
Select the Dough setting.
Choose 1.5 lb loaf size.
Press start.
Before the final kneading cycle ends, add the raisins.
When the program finishes, remove the dough for shaping.
Hand-Shaping & Baking
Place dough on a lightly floured surface and let rest for 5 minutes.
Divide dough into three equal portions.
Roll each portion into a 14-inch rope.
Place ropes side by side, braid them, and tuck the ends underneath.
Transfer to a greased baking sheet, cover with a clean cloth, and let rise in a warm place until doubled (about 45–60 minutes).
Brush with egg white.
Bake in a 375°F preheated oven for 25–30 minutes, until deep golden brown.

The Bread Machine I Use Today

When I make this recipe now, I use a modern bread machine with a dough setting, similar to the one my grandparents used years ago. The machine does the mixing and kneading, and I still shape and braid the dough by hand — just like I learned to do back then.

If you’re looking for a bread machine with a reliable dough cycle, this one is similar to what I’m using now.

KBS Pro 710W Bread Maker

Not the exact model I have but similar

Buy Now

A Small Tradition I’m Carrying Forward

I don’t live in Moyie. My grandparents’ kitchen exists mostly in memory now. But this bread still connects me to that time — to summers that felt endless and to the quiet joy of making something with your hands.

Starting the new year with this recipe feels like honoring where I’ve been while stepping gently into what’s next.

If you’re looking for a New Year’s bake that feels cozy, meaningful, and unfussy, this one’s worth making.

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A New Year’s Holiday Bread (and a Summer Memory from Moyie, Canada)

A Bread I Learned to Make Before I Learned to Rush

Why I’m Making This Bread for New Year’s