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Hand holding small sized Coca-Cola next to a braided loaf of freshly backed bread.

Coca-Cola Bread

A playful, lightly sweet braided loaf that uses Coca‑Cola instead of water or milk for the liquid.
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Prep Time 20 minutes
Cook Time 35 minutes
Proof Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Coffee Break, Dinner, Lunch
Cuisine American
Servings 12 slices
Calories 193 kcal

Equipment

  • 1 Large mixing bowl
  • Measuring cups and spoons (or kitchen scale for accuracy)
  • Wooden spoon or sturdy spatula
  • Clean work surface or pastry board for kneading
  • Bench scraper (optional, helpful for dividing dough)
  • Loaf pan or parchment‑lined baking sheet (for braided loaf)
  • parchment paper
  • Kitchen towel or plastic wrap (for covering dough while rising)
  • Small bowl and fork (for egg wash)
  • Measuring cup for Coke (250 ml)
  • Oven and oven thermometer (optional, for accuracy)
  • Instant‑read thermometer (optional; target internal temp ~190°F / 88°C)
  • Pastry brush (for brushing egg wash)
  • Cooling rack
  • Optional
  • Stand mixer with dough hook (if you prefer not to knead by hand)
  • Scale (for dividing dough evenly)
  • Spray bottle with water (to mist during proofing, optional)

Ingredients
  

  • 500 g bread flour (or all‑purpose flour) ~ about 4 cups
  • 7 g active dry yeast 1 packet
  • 25 g sugar 2 tbsp
  • 8 g salt 1 1/2 tsp
  • 250 ml Coca-Cola 1 small 8‑oz/222 ml can, plus about 28 ml extra if needed (room temperature)
  • 28 ml neutral oil 2 tbsp (sunflower, vegetable, or canola)
  • 1 egg large, for egg wash

Instructions
 

Mix Dry Ingredients and Add Liquids

  • In a large bowl combine flour, yeast, sugar, and salt.
  • Into the same bowl, pour in the 250 ml can of Coca‑Cola, the extra ~28 ml Coke if needed, and the oil. Stir until a shaggy dough forms.

Knead Dough

  • Turn dough onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and elastic (or knead 4–5 minutes in a stand mixer with dough hook). Adjust with small amounts of flour or Coke to reach a supple, slightly tacky dough.

First Rise

  • Lightly oil the bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled, about 1 hour.

Divide and Shape Dough

  • Punch down the dough, then divide into six equal pieces.
  • Roll each piece into a 12–14 inch strand.
  • Braid using a six‑strand technique (or braid in 3 strands for simplicity), pinch ends, and tuck seam underneath. Place on a parchment‑lined baking sheet.

Second Rise

  • Cover loosely and let proof 25–35 minutes until puffed and nearly doubled.

Egg Wash and Bake

  • Preheat oven to 370°F (188°C).
  • Brush loaf with beaten egg for a shiny golden crust.
  • Bake 30–40 minutes until deep golden and internal temperature reaches ~190°F (88°C).

Cool

  • Transfer to a rack and cool at least 10–20 minutes before slicing (best when cooled further).

Notes

Nutrition

Calories: 193kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 14mgSodium: 266mgPotassium: 53mgFiber: 1gSugar: 4gVitamin A: 21IUVitamin C: 0.002mgCalcium: 9mgIron: 0.5mg
Keyword baking, braided bread, bread, Coca-Cola, Coke
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