Braided Brioche Loaf
Author: 
 
Ingredients
  • 2½ cups bread flour
  • ½ tsp kosher salt
  • ½ cup (8 T) cold unsalted butter diced (I use Plugra)
  • 2 T sugar
  • 1 envelope active dry yeast
  • 2 large eggs, beaten
  • ½ cup warmed milk
  • 1 large egg beaten for egg wash
Instructions
  1. Whisk flour and salt together in a large bowl.
  2. Add butter and using a pastry cutter mix butter into flour mixture until the size of peas.
  3. Add sugar and yeast, stirring to combine.
  4. Making a well in the center of the flour mixture and add the 2 large eggs and milk.
  5. Stir well with spatula to make a soft dough.
  6. On a floured surface knead the dough about 10 times, making a smooth and soft ball, adding more flour if needed.
  7. On a large baking sheet covered in parchment paper or a Silpat, divide dough into three equal pieces.
  8. Shape each piece into a large rope, about 12-14 inches long.
  9. Place the rope pieces side by side and pinch the tops together.
  10. Braid the ropes and pinch the end just like the top.
  11. Cover lightly with plastic wrap and let rise in a warm place for 1 hour or until almost double in size.
  12. Preheat oven to 375, remove plastic and brush the bread liberally with the remaining beaten egg.
  13. Bake for 30-40 minutes (tenting with foil after 25 minutes to prevent too much browning on top) or until a hollow sound is made when you thump the size (Internal temp should also read 200 degrees.)
  14. Let sit for 10 minutes and serve warm.
  15. Leftovers can be wrapped tightly and left at room temp for two more days.
  16. You can also freeze loaves for three months.
Recipe by BakesInSlippers at http://bakesinslippers.com/braided-brioche-loaf/