Brioche Bread - Braided Egg Bread
Bread Machine Recipe - Sweet Yeast Bread Recipe

This is a delicious French egg bread that will remind you more of a pastry. Especially great for making French toast.

Photo from Poupart Bakery in Lafayette, LA.

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Brioche Bread - Braided Egg Bread

Recipe Type: Yeast Bread, Brunch and Breakfast
Cuisine: French
Yields: 1 large loaf
Prep time: 15 min
Rise time: 30 min
Cook time: 30 minutes

Ingredients:

1/3 cup warm water (110 degrees F.)
2 large eggs, room temperature
2 egg yolks, room temperature
1/2 cup olive oil or vegetable oil
1 teaspoon pure vanilla extract
3 tablespoons sweetened condensed milk
1/2 cup raisins
1/4 cup slivered almonds
1/2 teaspoon salt
2 1/2 cups bread flour
3 teaspoons Instant Active Dry Yeast
Egg Glaze (see recipe below)
Toppings (optional): Seeds, Nuts, Oats, etc.

Preparation:

Place all ingredients except Egg Glaze in bread pan of your bread machine. Select dough setting and press start. Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. For a three-strand braid, divide the dough into three pieces. Roll out the pieces into long strands and attach them at the top. To braid, take the right strand and bring it over the middle one. Then, take the left strand and bring that over the middle. Continue to do this, outside over middle, until you reach the end. Bring the strands together and tuck them under. Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes.

Oven Rising: Sometimes I use my oven for the rising. Turn the oven on for a minute or so, then turn it off again. This will warm the oven and make it a great environment for rising bread. If you can't comfortably press your hand against the inside of the oven door, the oven is too hot. Let it stand open to cool a bit. Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.

Cool or Refrigerator Rise: If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise. A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours. I usually do this after the first rise and the dough has been shaped into a loaf. As this is a longer rise time, it improves the sourdough flavor in your finished bread.

Makes 1 loaf.

Egg Glaze:
1 egg yolk, beaten
1 tablespoons water

In a small bowl, combine egg yolk and water until combined.