Brioche

1. 1

   Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve.

2. 2

   Put the flour in a bowl and make a well in it.

3. 3

   Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.

4. 4

   Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one).

5. 5

   Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy).

6. 6

   Let the dough rise at room temperature in a covered bowl for two hours.

7. 7

   Punch down the risen dough.

8. 8

   Put it back in a bowl, cover, and refrigerate overnight to double.

9. 9

   Shape the bread and let it rise 1 1/2 hours in the pan.

10. 10

    Glaze with yolk and milk wash.

11. 11

    Bake the loaves at 425u00b0F/220u00b0C for 40 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.