Braided Brioche Bread Recipe

Knead the dough for about 10 minutes by hand or 5-7 minutes in a stand mixer with a dough hook until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
Shape the Dough:
Once risen, punch down the dough to release air bubbles.
Divide the dough into 3 equal pieces. Roll each piece into a long rope (about 12-14 inches long).
Braid the three ropes together, pinching the ends to seal. Tuck the ends under for a neat finish.
Second Rise:
Place the braided loaf on a parchment-lined baking sheet. Cover and let it rise for another 30-45 minutes, or until puffy.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Egg Wash:
Beat the remaining egg and brush it gently over the braided loaf for a shiny, golden crust.
Bake:
Bake the brioche for 25-30 minutes, or until golden brown and sounds hollow when tapped on the bottom.
If the top browns too quickly, cover it loosely with aluminum foil.
Cool and Serve:
Let the bread cool on a wire rack before slicing. Serve warm or at room temperature