Brioche

Total Time: 3 hrs 35 mins Preparation Time: 3 hrs Cook Time: 35 mins

Ingredients

• 1 1/2 cups water, lukewarm
• 1 1/2 tablespoons yeast (i use instant)
• 1 1/2 tablespoons kosher salt (if using table salt, cut down by one quarter)
• 8 eggs, beaten
• 1 1/2 cups melted butter
• 1/2 cup honey
• 7 1/2 cups all-purpose flour, unbleached
• egg wash

Recipe

• 1 mix the first 6 ingredients in a stand mixer, or by hand until combined. without kneading, mix in the flour, a cup at a time.
• 2 put the dough in a large tupperware container. you may have lumps, but don't worry, they will disappear during the resting time. remember, you are not kneading this dough!
• 3 let sit on the counter until it has doubled and collapsed in on itself, about 2 hours.
• 4 you can form it now, and bake, but it is such a soft dough, it is difficult to work with, so i put it in the refrigerator, covered loosely, overnight.
• 5 when you are ready to form into a bread or pastry, take it out, cut off a grapefruit sized portion, about a pound, form it into whatever shape you want, rolls, loaves, etc. and brush with the egg wash.
• 6 let sit for one hour and twenty minutes. meanwhile, preheat your oven to 350°f.
• 7 bake as directed , loaves 35-40 minutes or so, rolls, slightly less.
• 8 the dough will keep in the fridge for a week, just cut off a hunk when you want some fresh sweet bread.it can also be frozen for up to 2 months.