Brioche

Brioche

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Credit: Tyler Mock, Food and Beverage Director, Epic restaurant, Columbus, Ga.; Executive Sous Chef, RiverMill Event Centre, Columbus
Sizzle, Winter 2012

Ingredients

2½ lbs. bread flour
1 t. salt
2 oz. fresh yeast
4 oz. warm water
2 oz. sugar
8 eggs
10 oz. milk
1 lb. soft butter

Instructions

1. Sift flour and salt together.

2. In mixer with dough hook, add yeast to warm water. Stir until dissolved. Add sugar; stir until dissolved. Add eggs and milk. Slowly add flour to wet mixture until all flour is incorporated. Gradually incorporate soft butter.

3. Place in greased bowl; refrigerate until set.

4. Remove dough from refrigerator; portion into 4 loaves. Mold into 4 loaf pans.

5. Let proof until double in size. Bake at 350°F until browned, 15-20 minutes.

Sizzle - Winter 2012 Issue

Yield

4 loaves

Tags

Bread/Pastry, Breakfast, Sizzle

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