RCI-BR.001.0610.001

Brioche Braid

Name: Brioche Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 package active dry yeast; ¾ cup warm water; 2 tablespoons sugar; 1 teaspoon salt; 3 cups unbleached flour; 3 unit eggs; ½ cup soft butter; 1 cup diced fontina (Gruyère or Jarlsberg cheese (optional))

thumb|300px|Brioche braid * Makes 1 loaf.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

active dry yeast
1 package
warm water
¾ cup
sugar
2 tablespoons
salt
1 teaspoon
unbleached flour
3 cups
eggs
3 unit
soft butter
½ cup
diced fontina
Gruyère or Jarlsberg cheese (optional)
1 cup

Method

Sprinkle the yeast into warm water in a large mixing bowl.

Let stand until puffy.

Add sugar, salt, and one cup of flour; beat well.

Add three eggs, one at a time. Beat until smooth.

Beat in the butter and gradually add enough remaining flour to make a soft dough.

Turn out on a floured board. Knead until smooth and satiny.

Place in a greased bowl.

Butter the top of dough lightly. Cover with a towel. Let rise in a warm place until doubled in size.

Mix in the cheese if used and turn out on a floured board. Knead lightly.

Divide into three pieces and shape into long ropes; braid the strands and tuck ends under.

Place on a greased baking sheet and cover and let rise in a warm place until doubled in size.

Preheat the oven to 350°F.

Bake in the oven for 30 to 35 minutes or until golden brown, and the loaf sounds hollow when thumped.

Brioche Braid

Ingredients

Method

What Makes This Variant Distinct