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Buttery Braided Brioche Bread
A soft, pillowy, buttery brioche‑style bread braided into a beautiful loaf. Perfect for breakfast, brunch, or a special treat. Follow the step‑by‑step guide to achieve a golden, fragrant loaf with buttery layers.
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Critical Success Points
- • Activating the yeast properly (warm milk, not hot).
- • Folding in softened butter until fully incorporated.
- • First rise until the dough doubles in size.
- • Gentle handling while butter‑layering and braiding to keep layers intact.
- • Second proofing for the correct amount of time.
Safety Warnings
- • Handle hot oven trays with oven mitts.
- • Do not consume raw dough containing raw eggs.
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