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.
Yield
4 loaves
Tags
Bread/Pastry, Breakfast, Sizzle
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