Slide the braid onto a cutting board and slice it at the table. Serve it with fruit preserves but no butter for breakfast or brunch.
Keep the braid loosely covered with plastic wrap on the day it is baked. Wrap and freeze for:K longer storage. Defrost, reheat at 350°F (180°C) for 7 to 8 minutes, then cool before serving.
BRIOCHE LOAVES: Divide the dough in half after it is mixed. Butter two
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