Braided Brioche

Photo: flickr user *clairity*

Ingredients

1 1/2 pounds loaf:

cup water

2 lrg eggs

2 lrg egg yolks

1/4 pound butter or margarine

2 1/2 cups all-purpose flour

3 tablespoons sugar

1/2 teaspoon salt

1 pkt active dry yeast

2 pounds loaf:

cup water

3 lrg eggs

2 lrg egg yolks

3/8 pound butter or margarine

cups all-purpose flour

1/4 cup sugar

1/2 teaspoon salt

1 pkt active dry yeast

Preparation

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 1 1/2-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.