Here's a recipe for a buttery brioche shaped into a plait from Dean Brettschneider's Global Baker cookbook. I have substituted cranberries for the dried apricots originally called for, and instead of kneading by hand following Dean's instructions, I've turned to my trusty Kenwood to do all the kneading. The texture of the bread was amazingly soft & tender but somehow felt a tad dry on the palate - this baffled me considering a lot of butter went into this bread. I may have overbaked my bread a little, I'm not too sure. Anyway, I like to eat this bread toasted with a spread of jam ... and cream cheese! The leftovers were just perfect made into french toasts and I think would be good for bread & butter pudding as well. If you intend to make this bread, you need to have patience and start preparing the dough a day earlier as this recipe requires overnight refrigeration of the bread dough before baking.
Cranberry Brioche Breakfast Plait
I am submitting this entry to 'Aspiring Bakers #8 - Bread Seduction' hosted by Jasmine of 'The Sweetylicious' (Details here). Have any bread recipe you'd like to share? Do join in the fun too!