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Title: Austrian Braid
Categories: Breadmaker Austrian
Yield: 1 Loaf
| 2 1/2 | ts | Bread machine yeast |
| 3 | c | Bread flour |
| 1/2 | ts | Salt |
| 3 | tb | Sugar |
| 1/4 | c | Unsalted butter, cut up |
| 3/4 | c | Warm milk |
| 1/2 | ts | Vanilla extract |
| 1 | ts | Grated lemon zest |
| 1 | Large egg | |
| 1 | Large egg yolk |
1. Place all the ingredients except the glaze in the bread machine pan and process on the dough setting.
2. When the cycle is completed, remove the dough to a lightly floured surface and knead a moment, forming a ball. Turn the bread machine pan over the dough and let it stand for 5 to 15 minutes. Now, divide the dough into three equal pieces. Roll each piece into a 12-inch strand, then form into a braid beginning in the middle. Lay the strands on top of each other like the spokes of a wheel, then braid each end, starting from the middle and moving outward.
3. Spritz an 8x4x2-inch loaf pan with cooking spray and place the braid in the pan, tucking the ends under. Place the loaf in a warm, draft-free place to rise until it's over the top of the pan by about 1 inch, about 30 minutes. Preheat the oven to 375 degrees.
4. Make egg glaze by whisking egg yolk with 1 tablespoon water. Just before baking, brush the loaf with the egg glaze.
5. Bake on the middle rack of the preheated oven until the bread is golden brown and done, 35 to 40 minutes. Spritz the oven 3 or 4 times with plain water during the first 5 minutes of baking.
Turn the loaf out of the baking pan to cool on a rack. Serve warm. Store in plastic wrap. Makes 1 large braid.
from Rustic European Breads From Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts
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