Braided brioche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ---for 1 1/2 pound loaf--- | ||
| ⅓ | cup | Water |
| 2 | larges | Eggs |
| 2 | larges | Egg yolks |
| ¼ | pounds | Butter or margarine |
| 2½ | cup | All-purpose flour |
| 3 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 1 | pack | Active dry yeast |
| 2 | pounds | Loaf: |
| ⅓ | cup | Water |
| 3 | larges | Eggs |
| 2 | larges | Egg yolks |
| ⅜ | pounds | Butter or margarine |
| 3⅓ | cup | All-purpose flour |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | pack | Active dry yeast |
Directions
1. Add ingredients to bread machine pan according to manufacturer's directions.
2. Select sweet or dough cycle. 3. At the end of the cycle, scrape the dough onto a board lightly coated with all-purpose flour. Divide dough into 3 equal pieces. If making a 1½-pound loaf, roll each piece to form a rope about 12 inches long. For a 2-pound loaf, roll each piece to form a rope about 14 inches long. Lay ropes parallel about 1 inch apart on a buttered 14 x 17 inch baking sheet.
Pinch ropes together at one end, braid loosely, then pinch braid end together.
4. Cover loaf lightly with plastic wrap and let stand in a warm place until puffy, about 35 minutes. Remove plastic wrap.
5. Beat 1 large egg yolk to blend with 1 tablespoon water. Brush braid with egg mixture.
6. Bake braid in a 350 F oven until golden brown, about 30 minutes. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool.
NOTES : Sunset Magazine, March 1998 Posted to MC-Recipe Digest by "Chateau Stripmine" <chateaustripmin@...> on Feb 15, 1998