Brioche Braid

By LoriCaputo

Ingredients

• 1/3 cup whole milk, plus 2 tbs.
• 2 1/2 2 ½ tsp. dry yeast
• 1 cup flour
• 3 eggs, beaten
• 3 tbs. sugar
• 1 tsp. salt
• 1 3/4 1 ¾ cup bread flour
• 1 1/2 1 ½ sticks butter, softened; plus extra
• 1 egg
• Salt

Preparation

Step 1

Heat the milk to 110 degrees. Mix together the milk, yeast, and stir; stand until foamy; about 10 minutes. Add the flour, eggs, sugar, and remaining milk (2tbs.), and salt. Mix to combine, slowly add the flour, mix 5 minutes. Knead 7 minutes, adding butter until incorporated. Place dough in a buttered bowl and cover with plastic and rise 1 ½ hours. Punch dough and knead 1 minute; place in bowl and chill 4 – 12 hours. If the dough has doubled in size shape it into a braid. If the dough hasn’t risen, place in a warm place until doubled; then punch dough down, and place into the refrigerator for 30 minutes, then shape dough into a braid.

To shape dough into a braid, divide the dough into 3 equal parts. Roll each ball into a rope that is slight tapered; then braid ropes together.

Brush beaten egg over the dough and let rise for 1 hour. Brush braid once again with the egg, tehn bake at 375 degrees for 30 – 35 minutes, until loaf is golden.