1In a small pot, gently heat the milk and butter over low heat without letting it boil. Once the butter has melted, remove from heat and let it cool for a couple minutes.
Put ingredients in breadmaker in order of your breadmaker instructions. Set on the dough setting.
Preheat the oven to 375ºF (190ºC). Turn on the convection oven if you have one. Line a baking sheet with parchment paper or silicone baking mat.
Deflate the dough and divide into 3 equals pieces. Roll each portion between your palms and the work surface to create a long rope about 16” long. Pinch together one end of each rope, then continue to braid the dough similar to braiding hair. When you run out of dough, pinch the loose ends of the dough together. Carefully transfer the dough to the prepared baking sheet, tucking the ends under. Cover with a clean towel and let rise once more, about 45 minutes.
Remove the towel from the bread. Bake until the crust is golden brown, about 35 minutes. Allow to cool before slicing. Serve and share.
© Chef Michael Smith