Brioche

Directions

1. 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. 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. 3
   Let sit on the counter until it has doubled and collapsed in on itself, about 2 hours.
4. 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. 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. 6
   Let sit for one hour and twenty minutes. Meanwhile, preheat your oven to 350°F.
7. 7
   Bake as directed , loaves 35-40 minutes or so, rolls, slightly less.
8. 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.