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Ingredients
- 1 kg bread flour
- 17 gm salt
- 80 gm sugar
- 31 gm yeast
- 1 c. lowfat milk, lukewarm
- 5 whl egg
- 1 lb butter, softened egg, wash, for baking
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Combine the yeast and the lowfat milk in a c. and allow to sit for 10 min to proof. Place the flour, salt and sugar in the bowl of a large mixer fitted with the dough hook. Add in the yeast lowfat milk mix and the Large eggs. Knead till smooth and elastic, (about 15 min). Slowly add in the soft butter to the dough in pcs. Knead only till all the butter is incorporated.
- Place the dough in a greased bowl dusted with flour. Place in the fridge for 5 hrs. Punch down the dough and put it into moulds. Put it back in the fridge overnight. The following day, remove the dough from the fridge and allow to proof - double its size.
- Brush the brioche with egg wash. Bake the dough till the brioche are a dark golden and sound hollow when you tap the underside with a finger.
- Yield: 1 large loaf or possibly 4 to 6 small ones
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