Brioche

1. 1

   Rub yeast into flour in a bowl. Stir in sugar and salt. Fold in 8 eggs with scraper, rotating bowl, until liquid is absorbed and a wet, sticky dough forms. Scrape dough out onto an unfloured surface. (Dough will be a sticky mess. Don't be tempted to add additional flour. Spread dough out on work surface and place butter over dough. Fold dough over butter to enclose, Transfer dough to a floured clean surface. Form into a ball. Transfer dough to a lightly floured bowl and cover with a kitchen towel Let rise until doubled, about 8 hours.

2. 2

   Preheat oven to 400u00b0F with rack in middle. Butter brioche molds.

3. 3

   put in a brioche mold. let rise in a draft-free place at warm room temperature until tripled, about 2 1/2 hours.

4. 4

   brush loaf all over with some of egg wash. Bake until golden-brown and a wooden pick inserted into center of loaf comes out clean, about 30 minutes.

No additional tips available.