Title: Braided Brioche
Categories: None
Yield: 1 Servings

---for 1 1/2 pound loaf---
1/3 c Water
2 lg Eggs
2 lg Egg yolks
1/4 lb Butter or margarine
2 1/2 c All-purpose flour
3 tb Sugar
1/2 ts Salt
1 pk Active dry yeast
2 lb Loaf:
1/3 c Water
3 lg Eggs
2 lg Egg yolks
3/8 lb Butter or margarine
3 1/3 c All-purpose flour
1/4 c Sugar
1/2 ts Salt
1 pk 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 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.

NOTES : Sunset Magazine, March 1998
Posted to MC-Recipe Digest by "Chateau Stripmine"
on Feb 15, 1998