brioche braid

I love to cook but more  bake  and make  bread or something similar is something I've always enjoyed perhaps because I grew up in homes that often making   bread. 
My mom scones and my chilean grand mom others breads.
I think making bread at home is extremely therapeutic.
There is just something about well risen dough and the bread shaping process that pleases me like the delicious smell out of the oven.

But brioche is something special. I remember somes  Tea room  which served sandwich pastries and brioches. 
They called "once completa" The translate would be  Special Tea Time.
I found  this recipe for brioche braid in one of my little Parragon Books Ltd. 
The book's  title is BREADS and you can find a lot of different breads .
I love how smell this brioche braid and is really delicious.
And you don't need a bread machine. 
I do all my breads by hand:)

ingredients

350g self-raising flour
1/2 teaspoon salt
25 grams sugar
1 envelope dry yeast (10 grams)
115 grams butter cold and diced
2 eggs, beaten
75 ml of warm milk
oil for greasing the oven tray
 1 beaten egg for paint brioche  braid

Method

Sift the flour and salt in a large bowl and add the sugar and yeast . Add the butter with your fingers until it is the texture of breadcrumbs
Make a hole in the center and pour the eggs and milk .


Mix well until the dough will be smooth put on the counter dump  with flour and knead for 8 to 10 minutes
It should be smooth and elastic and sprinkle with a little more flour if is  sticky .

Grease a baking tray with oil.  Divide  the dough into three parts and make a strip about 35 cm each. 


You can now start braiding the bread. 
Start by placing the ends of each rope on tope of one another and star braiding by lifting one rope over the other tuck both ends of the braid undermeath and lightly press.

Place braid on a tray cover it and let it rise for 1 hour or until doubled in volume.
Preheat oven to 190 ° c 

Paint braid with beaten egg. Bake 30 to 35 minutes or until browned and dry.
You can cover with foil after 25 minutes to prevent over browning .
Cool slightly and serve.

PRINT RECIPE




EN ESPAÑOL

Trenza de brioche