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: Cook time: Total time:
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.
