Braided brioche

Yield: 1 Servings

Measure 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

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

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