Recipe by pammyowl
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!
Top Review by Jostlori
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...
- 354.88 ml water, lukewarm
- 22.18 ml yeast (I use instant)
- 22.18 ml kosher salt (If using table salt, cut down by one quarter)
- 8 eggs, beaten
- 354.88 ml melted butter
- 118.29 ml honey
- 1774.42 ml all-purpose flour, unbleached
- egg wash
Directions See How It's Made
- 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.