• Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet. Set aside.

TRADITIONAL PREPARATION

• Add the milk into a microwave safe bowl. Heat for 30 seconds or until the mixture is lukewarm. Set aside.
• In the bowl of your stand mixer, add all your dry ingredients in this order: Instant yeast, bread flour, sea salt and sugar. Whisk together to sift for about 30 seconds.
• Make a well, add the softened butter Mix with a dough hook for about 3 minutes on the lowest setting of your stand mixer. Once the ingredients are almost combined, add the lukewarm milk. Then, increase the speed to the second lowest setting and knead for 10 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. 

THERMOMIX PREPARATION

• In the bowl of your Thermomix, place the following ingredients in this order: milk (11 oz | 310 g), butter (2 oz | 55 g), instant yeast (2 tsp | 6 g) and sugar (2 oz | 55 g). Warm 3 min/100°F-28°C / speed 2.
  
• Add the bread flour (20 oz | 565 g) and sea salt (1 tsp | 6 g). Knead Dough 3 min/ speed 9.
  

RISE & ASSEMBLY

• Place the dough rolled into a ball into a clean bowl, cover with a plastic wrap and let it rise for 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
  
• Once the dough has doubled, scrape it out onto the Roul'Pat™.
• Knead lightly into a ball. Weight your dough and divide it into 4 segments (Mine was 2.20lbs / 1000g so 0.5lbs / 250g each).Take each segment divide it in 3, roll them into a rope. Join the 3 ropes at one end, braid together, and join again at the other end. Place braided dough onto your Silpain®.
  
• Let your dough rise for 30 minutes at room temperature or 20 minutes in a turned off preheated oven (100F/37C). It will double in size.

BAKE!

• Preheat oven to 350F/180C.
• Brush the milk/sugar mixture on top and sides of the brioche.
• Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 12min). It is ready when golden brown and does not feel hallow to the touch.
  
• Once your Braided Milk Bread is out of the oven, let it cool down directly on your baking sheet for 10 minutes before transferring it onto your cooling rack. Enjoy & Bon Appétit!