Prep 3 hrs
Cook 35 mins
From the book "Artisan Bread in Five Minutes a day" by Jeff Hertzberg and Zoey Francois, a delightful incredibly easy Brioche! This easily lends itself to many pastries, cinnamon rolls, apricot danish, let your imagination be your guide!
- Mix the first 6 ingredients in a stand mixer, or by hand until combined. Without kneading, mix in the flour, a cup at a time.
- Put the dough in a large Tupperware container. You may have lumps, but don't worry, they will disappear during the resting time. Remember, you are NOT kneading this dough!
- Let sit on the counter until it has doubled and collapsed in on itself, about 2 hours.
- You can form it now, and bake, but it is such a soft dough, it is difficult to work with, so I put it in the refrigerator, covered loosely, overnight.
- When you are ready to form into a bread or pastry, take it out, cut off a grapefruit sized portion, about a pound, form it into whatever shape you want, rolls, loaves, etc. and brush with the egg wash.
- Let sit for one hour and twenty minutes. Meanwhile, preheat your oven to 350°F.
- Bake as directed , loaves 35-40 minutes or so, rolls, slightly less.
- The dough will keep in the fridge for a week, just cut off a hunk when you want some fresh sweet bread.It can also be frozen for up to 2 months.
This is a great brioche recipe! It is easy to make and quite tasty. Had I known how easy it is to make, I would have been doing this long ago! I love that it has to be refrigerated and that you can just take out what you need. I made cinnamon buns with it, but plan on using the rest for a loaf - because I think it would be delicious toasted and slathered with Pammy's berry jam. Missing you, Pammy...
Chose this to make as a tag for the Newest Zaar tag game and it was a good choice. The bread came together so easy with a light texture and slightly sweet taste. I loved that I could take out a small piece of the dough and bake just enough for DH and myself. Now I'd like to make pammy's recipe for apple butter to go with it. I'll have to come back and post a photo after I make the next loaf from the reserved dough waiting in the fridge as forgot to get it from the first one. Thanks Pammy for another great recipe.