-
1
Sift the flours, then add the sugar and salt.
-
2
Place in a heavy-duty electric mixer with a dough hook and start beating slowly, adding the yeast after it has been dissolved in the warm water.
-
3
Add the eggs one by one and continue beating for about 25 minutes.
-
4
Let the machine rest briefly if it begins to overheat.
-
5
Then add the butter little by little, continuing to mix for another 10 minutes until the dough becomes a smooth ball.
-
6
Sprinkle with additional flour.
-
7
Let the dough rise, covered, in a well-buttered bowl for six hours at room temperature.
-
8
Punch it down and let it rise, covered, in the refrigerator overnight.
-
9
Roll the dough out to form two logs about six inches in diameter.
-
10
Cut each roll into two-inch slices and divide each slice into four pieces.
-
11
Roll out the pieces into thick snakes three inches long and about an inch in diameter.
-
12
Place half of the pieces side by side in two rows in a well-buttered 11-by-5 1/2-by-3 1/2-inch bread pan.
-
13
Repeat in a second pan, using up all the dough.
-
14
Let the dough rise about three hours in a very warm room until it reaches the top of the pans.
-
15
Bake the brioche in a 350-degree oven for about 25 minutes or until it is golden on top.
