Brioche

Brioche

By senseandedibility.com

This recipe makes two loaves of brioche. Eat one right away and wrap the other in plastic wrap and freeze for up to two months.

Prep time: 00:10
Cook time: 00:40
Total time: 00:50

Yield: 5 Servings

Ingredients:
1 tablespoon water
1 tablespoon active dry yeast
1 cup whole milk warmed to 110°F
1 cup bread flour
1/2 cup granulated sugar
2 tsp kosher salt
8 large eggs
5 3/4 cups bread flour
2 sticks unsalted butter, sliced at room temp
1 large egg, beaten


Instructions:

Add the honey and yeast to the warmed milk. Allow the yeast to bloom for five minutes, or until foamy.

In a large mixing bowl, whisk the yeast mixture into the first quantity of bread flour. The finished sponge should resemble a thick batter.

Cover the mixing bowl with plastic wrap, or a clean kitchen towel, and allow the sponge to rise until it has doubled in bulk in a warm, draft-free area of your kitchen. This should take about 30 minutes.

For Full Instruction: senseandedibility.com

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