Sweet Braided Bread

01Method

1. 1

   Sprinkle the yeast over the warm water in a small bowl and stir to dissolve. In a separate small bowl, whisk together the eggs and egg yolk. Reserve about 2 tablespoons of the beaten egg mixture in the refrigerator for later use.

2. 2

   Heat the oven to 170°F (75°C).

3. 3

   In a large bowl, combine the sugar, margarine, and salt, mixing until well blended. Pour in both the warm and cold cream and stir to combine. Add the yeast mixture and mix in the beaten eggs. Incorporate the flour one cup at a time, mixing thoroughly between each addition.

4. 4

   Turn the dough out onto a lightly floured surface and knead until the dough becomes smooth and springy, about 5 to 7 minutes. Lightly coat a clean bowl with cooking spray, place the dough inside, and mist the surface of the dough as well.

5. 5

   Drape a clean kitchen towel over the bowl. Switch off the oven and set the covered dough inside to rise until it has doubled in volume, approximately 1 hour.

6. 6

   Take the dough out and knead it again for 2 to 3 minutes. Divide it into two equal portions, then divide each portion into three pieces. Roll each piece into a long rope, about 24 inches in length. Braid three ropes together, pinching the ends to seal. Repeat with the remaining three ropes to form a second braid.

7. 7

   Warm the oven again to 170°F (75°C). Line a baking sheet with parchment paper and transfer both braids onto it.

8. 8

   Turn the oven off and place the braids inside. Allow them to proof in the residual warmth for 45 minutes.

9. 9

   Remove the braids from the oven and brush their surfaces with the reserved egg. Raise the oven temperature to 350°F (175°C).

10. 10

    Bake the braids until the tops are deep golden brown, 25 to 30 minutes. Let them cool completely before cutting.