Brioche

Recipe by pammyowl
READY IN: 3hrs 35mins
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups water, lukewarm
  • 1 12
    tablespoons yeast (I use instant)
  • 1 12
    tablespoons kosher salt (If using table salt, cut down by one quarter)
  • 8
    eggs, beaten
  • 1 12
    cups melted butter
  • 12
    cup honey
  • 7 12
    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.