Brioche

Name: Brioche
Ingredients: 2 34 cups unbleached all-purpose flour; 14 cup nonfat dry milk powder or 14 cup Baker's Special Dry Milk; 3 tablespoons sugar; 1 14 teaspoons salt; 1 tablespoon instant yeast; 3 large eggs; 14 cup lukewarm water; 10 tablespoons butter

8 ingredients

1 steps

Ingredients

2 34 cups unbleached all-purpose flour
14 cup nonfat dry milk powder or 14 cup Baker's Special Dry Milk
3 tablespoons sugar
1 14 teaspoons salt
1 tablespoon instant yeast
3 large eggs
14 cup lukewarm water
10 tablespoons butter

Directions

1

["1) In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough.", "Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads.", "This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer.", "Also, we don't recommend trying to knead it by hand.", "If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.", "2) Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour.", "Then refrigerate the dough for several hours, or overnight.", "This will slow the fermentation and chill the butter, making the dough easier to shape.", "3) Divide the chilled dough into 12 pieces to make mini-brioche; leave it whole for one large round brioche; or divide it in half for two 8 1/2\" x 4 1/2\"" loaves.""