1397. Braided Brioche Bread

This rich soft bread comes together so easily using a food processor. A simple braiding technique, some rising time, and a 35 minute baking session later, you've got yourself a masterpiece that can be torn apart and dipped, or sliced for sandwiches or french toast.
To make things even easier, it is only six ingredients. On a side note, it is always work checking if your yeast is live by soaking it in the water with a sprinkle of sugar before use. If it foams considerably then it is alive. If it remains murky water, try again with a fresher yeast.



Ingredients:

1 Tbsp yeast
4 cups flour
1/4 cup sugar
1 tsp salt
3/4 to 1 cup water
1/4 cup vegetable oil
2 large eggs
extra egg, for glaze




Method:

In a large food processor, combine flour, sugar, and salt. Add in vegetable oil, and 2 eggs. Whisk the yeast and water together and add to the food processor. Mixing until well combined, then continue to mix for 5 whole minutes until smooth. Transfer to an oiled bowl and cover with plastic wrap.
Let rise in a warm place for about 1 hour. It should have doubled in size.
After an hour, working on a clean counter, divide the dough into 6 evenly size pieces. Roll each piece into about 12 inch logs.
Pinch the tops of all six strands together and then take the furthest right strand and cross it over the next two strands to the left, weaving it under the third, and then back over the remaining two. Keep repeating with each log from the right: over 2, under 1, over 2. Tuck the remaining bread strands under to make the loaf look nice and clean. Transfer to a lined sheet pan.
Beat an extra egg until smooth and then brush on top of the bread. Let rise for an additional 20-30 minutes.
Preheat the oven to 375F. Bake for about 35-40 minutes or until the bread has cooked through and the top is a rich brown. Cool completely before slicing.

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