Brioche

1. 1

   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.

2. 2

   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!

3. 3

   Let sit on the counter until it has doubled and collapsed in on itself, about 2 hours.

4. 4

   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.

5. 5

   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.

6. 6

   Let sit for one hour and twenty minutes. Meanwhile, preheat your oven to 350u00b0F.

7. 7

   Bake as directed , loaves 35-40 minutes or so, rolls, slightly less.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

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