http://blogs.kcrw.com/goodfood/2013/04/recipe-overnight-brioche-braid/
Tips:
- Whipped butter makes it fluffier. Just add an extra tbs to compensate for the air holes. Don't worry.
- I don't overnight this. I used to do this but found no major difference in texture or taste. I just let it proof 2 hours till expands like a monster. Punch, form into the loaf pan and proof again for 1 hour. The more humid and hot the air is, the higher it'll rise. I don't let mines rise that high or else my bread container won't close completely.
- I freeze the extra egg wash and either use it again for my next loaf or use it in another recipe or just eat it scrambled.
- Take out my butter ahead for easy incorporation.
- 2 minutes in the micro is enough to bring milk to 115F
- Cool side ways to prevent loaf to sink.
- Add spices. I love adding cinnamon to mines. Too much and will alter the color of your bread.
- Slice bread before you freeze it. Will stay fresh longer and it's easy to just grab, toast or defrost. I make a lot of bread loaves and freeze it like that in ziplogs.
- As soon as it comes out of the oven, butter bread all over not just the top. Not only will this keep it moist plus give it more flavor but will prevent too much crumbs to fall all over your counter when slicing.
- Want a fancy look to impress your man ;) ? Well, cut dough into six small balls. Place two balls together in a set of three, like this ::: , rise and bake. Will form a delicate "landing strip" in the center like this:
