Sweet Braided Bread

Bloom the yeast: In a small bowl, dissolve the active dry yeast in warm water. Let stand for 5-10 minutes, or until foamy. (5-10 minutes)

Prepare the egg wash: In a separate small bowl, whisk together the eggs and egg yolk. Reserve 2 tablespoons of the mixture in the refrigerator for later use as an egg wash. (2 minutes)

Combine wet ingredients: In a large mixing bowl, combine sugar, melted margarine, and salt. Mix well until the sugar is mostly dissolved. Add the warm and cold cream, then stir in the yeast mixture. (5 minutes)

Incorporate the flour: Gradually add the flour, 1 cup at a time, mixing well after each addition until a soft dough forms. (10 minutes)

Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky. (5-7 minutes)

First rise: Spray a clean bowl with cooking spray. Place the dough in the bowl, turning to coat. Cover with a clean dish towel. Turn off the oven and let the dough rise in the warm oven for about 1 hour, or until doubled in size. (1 hour)

Shape the braids: Gently punch down the dough to release the air. Knead for 2-3 minutes. Divide the dough in half, then divide each half into thirds. Roll each portion into a 24-inch rope. Braid three ropes together, pinching the ends to secure. Repeat with the remaining ropes. (20 minutes)

Second rise: Line a baking sheet with parchment paper. Transfer the braided loaves to the prepared sheet. Turn off oven again and Let the braids rise in the warm oven for 45 minutes, or until puffy. (45 minutes)

Bake the bread: Remove the braids from the oven and gently brush the tops with the reserved egg wash. Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Bake for 25-30 minutes, or until the braids are golden brown and sound hollow when tapped. (25-30 minutes)

Cooling: Let the braids cool completely on a wire rack before slicing and serving. (1 hour)