|Ingredient||2 Loaves||2 Loaves|
|eggs||2 + to brush||2 + to brush|
|butter||6 Tbsp.||6 Tbsp.|
|bread flour||3 cups||400g|
|powdered milk||3 Tbsp.||3 Tbsp.|
|sugar||3 Tbsp.||3 Tbsp.|
|salt||1 tsp.||1 tsp.|
|active dry yeast||1 tsp. (slightly rounded)||1 tsp. (slightly rounded)|
Depending on the shape and ethnic tradition, this type of rich, slightly sweet bread can be called brioche, challah, or just egg bread. This standard version is good enough to eat straight, but goes well with anything from butter to a full-on sandwich.
Using a bread machine to get things started cuts out some of the labor, but the added effort of braiding it produces loaves that look as good as they taste, and make a perfect accompaniment to any Holiday feast.
Bonus tip: You can bypass the knife entirely and tear neat segments off very easily thanks to the braided pattern. This might seem a bit atavistic, but because it preserves the grain of the braided ropes of bread instead of slicing across it, it tastes even better this way.