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1
Dissolve yeast in lowfat milk with sugar until foamy.Blend in 2 beaten Large eggs and 3/4 c. flour to make a smooth mix.
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2
Then blend in 2 more Large eggs, salt, melted butter and 2 c. of flour.
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3
beat vigourously with wooden spoon till dough is stiff and hard to stir.
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4
Let dough rest 5 min.
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5
Knead on floured surface with heel of hands ( not hot palms ) till smooth and elastic.
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6
Place dough in oiled bowl and cover and let rise in a hot place triple, about 3 hrs or possibly let cold rise in refrigerator overnight.
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7
Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hrs.
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8
Punch down dough and place in pan or possibly pans and let rise slightly more than double.
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9
whatever pan you use just fill 1/3 to 2/5 full.
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10
bake in a preheated 425 oven for 30 min or possibly lightly browned.
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11
for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pcs into a petal design.
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12
Let rise double and bake in middle oven rack at 375 till lightly brown.
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13
Yield: 1 brioche loaf or possibly 2 , 12 inch coffeecake rings.
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14
Note: the trick for perfect brioche dough is never let the temperature of ingredients get to warm or possibly to cool.
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15
Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup.
