Brioche Loaf with Salad

• Ingredients: one portion of brioche dough (see recipe in the Basic Doughs chapter), 1 egg yolk for brushing, hard-boiled eggs, lettuce hearts, ham, apple, mayonnaise (it is important for one of the ingredients to be mayonnaise as it helps keep the other ingredients together), and sliced almonds.
• Prepare a brioche dough as explained in the Basic Doughs chapter under the Brioche _basic dough recipe. Follow the steps precisely to achieve a smooth and elastic dough.
• Allow the dough to rest for the time specified in the recipe, ensuring it doubles in volume in a warm place free from drafts.
• Divide the dough into 3 equal parts by weight. Shape them into elongated rolls of the same length, with ends slightly thinner than the center to facilitate braiding.
• Form a braid with the three strips of dough. Ensure the spaces between the strips remain slightly open to prevent them from closing during fermentation and losing the braided shape.
• Place the braid on a previously greased baking tray. Brush it with the egg yolk diluted with a few drops of water to achieve a beautiful golden color during baking.
• Sprinkle over some sliced almonds that have been soaked for an hour and well-drained at the time of placing them.
• Preheat the oven to 220 ºC to ensure uniform and consistent cooking.
• Let the braid rest for 45 minutes, allowing it to ferment and increase in volume before baking.
• Bake in the oven at 220 ºC for 10 minutes, ensuring it takes on a golden hue without burning.
• Allow the braid to cool on a wire rack, letting the air circulate to prevent it from becoming soggy underneath.
• Once cooled, cut the braid in half lengthwise and fill it with the chosen ingredients. It is important that one of the ingredients is mayonnaise to keep the rest of the ingredients held together inside the braid.