Prep 1 min
Cook 40 mins
A wonderful buttery bread. My mom made this at Easter with an egg in each loaf. It's not the traditional Italian Easter bread. She found this recipe in a James Beard cookbook and used it for years. Now I use it too, not just at Easter. If you've never tried a Brioche type bread, this is a good recipe to try....
- 35.43 g dry yeast
- 118.29 ml warm water
- 946.36 ml flour
- 29.58 ml sugar
- 7.39 ml salt
- 6 eggs, plus
- 2 eggs, to put in at baking time
- 236.59 ml melted butter
- Dissolve the yeast thoroughly in the warm water. In a medium bowl, mix in 1 cup of the flour. Stir till mixed well. Cover and let rise till double in size.
- Blend the remaining flour in a large bowl with salt and sugar. Beat three eggs and stir in to flour. Will be crumbly. Gradually add the cup of melted butter stirring constantly. Beat the remaining three eggs and add while continuing to stir. Finally, add the yeast/flour mixture blending until completely incorporated. Use your hands if necessary. The resulting dough will be sticky. Cover and let rise till doubled in size.
- Deflate and shape into two round loaves or braid (this is not easy as the dough is very soft). Place a raw egg in center and let rise on baking sheet for at least a half hour. Place in 375 degree preheated oven for 35 to 40 minutes till golden brown. You may brush the top with milk or egg yolk to glaze if desired.
- Prep time does not include rising time.