This braid was WOW when I took it to work. I can't believe how easy it was to make, how beautiful it was to look at, and how delicious it was to eat. The dough is so good and so easy I will use it as the basis for all of my sweet dough recipes. I made a few little changes to the second one which I will pass on. I made the first one just like the KA recipe and it was very good. I want to thank the Bakers Hot Line for the advise about saving the other half of the dough in the fridge since I have a single oven and could only bake one before leaving for work. The second one I didn't make till the next day. I put the dough in my KA dough bucket with the lid on and left it in the fridge till the next morning. (It was at least 24 hours later) This one I didn't brush with egg wash or use the sugar, but brushed it with butter before and after baking then drizzled lemon glaze. The dough was actually more tender and rose a little more, go figure! From the left over corners I made six small cinnamon rolls which were also quite delicious. Thanks again KA, this one is a real keeper! An overnight rise in the fridge allows the yeast to continue to grow, slowly; that's probably where the slightly higher rise came from. And overnight chilling yields enhanced flavor, too. Glad you discovered this secret so serendipitously! PJH

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