Step 1

Heat ½ cup of water to between 105 and 115 deg F. Add the sugar and the active dry yeast. Stir briefly and then set aside for the yeast to activate.

Step 2

In the bowl of a stand mixer add the milk, honey, melted butter, two beaten eggs, and the yeast mixture and stir together. Add the flour and salt and attach the dough hook.

Step 3

Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add another tablespoon or two of flour.

Step 4

Continue mixing with a dough hook for about 10 minutes until the dough is soft and stretchy. After 10 minute or so of kneading, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.

Step 5

Transfer the dough to a greased bowl. Drizzle a little more oil on top of the dough and rub it all over the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 hour.

Step 6

After the dough has risen for 1 hour, punch it down to deflate completely. Lightly knead the dough to remove any air bubbles. Divide the dough in half. You can braid this bread several ways. The easiest is to make a simple 3-strand braid. Pictured here is a 4-strand braid.

Step 7

To make a 3-strand braid: Divide one half of the dough into three equal pieces. Roll each piece into a long rope about an inch in diameter. Roll both ends of each rope into tapered ends.

Step 8

Pinch together the three ropes by one of their tapered ends and tuck under. Begin to braid the three stands together. When you reach the end of the braid, pinch together the tapered ends and tuck under the braid. Transfer the braid to a parchment lined baking sheet. Repeat with the second half of the dough.

Step 9

To make a 4-strand braid: Divide one half of the dough into four equal pieces. Roll each piece into a long rope about an inch in diameter. Roll both ends of each rope into tapered ends.

Step 10

Pinch together the four ropes by one of their tapered ends and tuck under. Begin to braid the dough. To braid with four strands, remember that you always start with the rope on the far right. Pick up the right strand and weave it over then under then over the remaining ropes. Then go back to the far-right rope and weave it over then under then over the remaining ropes.

Step 11

Repeat, always going back to the far right rope, until you reach the end of the braid. When you reach the end of the braid, pinch together the tapered ends and tuck under the braid. Transfer the braid to a parchment lined baking sheet. Repeat with the second half of the dough.

Step 12

Cover the braids with tea towels and let rise in a warm place for 30 minutes or until doubled in size. While the dough is rising, preheat the oven to 350 deg F. Prepare an egg wash by beating together the remaining egg and a splash of water. Use a pastry brush to brush the egg wash over each braid. The egg wash will give a shiny, golden crust.

Step 13

Use a pastry brush to brush the egg wash over each braid. Bake for 30 to 35 minutes until a deep golden brown. I like to take the bread out after 15 minutes to brush the white parts of the braid with the egg wash – the centre of the braid will expand with baking and be pale in colour.

Step 14

The bread is done when it sounds hollow when tapped on the bottom. Transfer the bread to a cooling rack and let cool completely before cutting.

Step 15

Prepare the Whipped Brie and Herb while making the bread. To serve, ensure the bread is completely cool – too warm and it may melt the brie. Spread the whipped brie on slice of bread. Top with assorted berries and a drizzle of honey. Enjoy!