Brioche
- Reviews 2
Ready In: 3 hrs 35 mins
Yields: 4 1 pound loaves
Ingredients
- 1 1⁄2 cups water, lukewarm
- 1 1⁄2 tablespoons yeast (I use instant)
- 1 1⁄2 tablespoons kosher salt (If using table salt, cut down by one quarter)
- 8 eggs, beaten
- 1 1⁄2 cups melted butter
- 1⁄2 cup honey
- 7 1⁄2 cups all-purpose flour, unbleached
- egg wash
Directions
- 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.
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