Brioche - The Best Bread Ever!

Ohhh, brioche!  How I love you so...

Brioche is very egg'y and very buttery (yummy!) and lends itself to a variety of dishes.   This is a really good thing because I am making all sorts of things this week.  

The recipe I used is below.  Keep in mind that this makes a lot of dough - enough for 4 loaves, so plan accordingly.   The best thing is that this dough keeps fresh in the fridge for about a week so you have some time to play with it.  

This is especially great for those who don't have a stand mixer at their disposal.  I used a wooden spoon.  It can't get simpler!

Basic Brioche Recipe 

1 1/2 cups lukewarm water
1 tablespoon granulated yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached, organic all-purpose flour

Pour water into a 5 quart bowl and add yeast.  

Lightly beat the eggs in another bowl and add salt, honey and melted butter and stir until combined.  
Add egg mixture to water/yeast mixture.
Mix in the flour (a cup or so at a time) and using a spoon, stir until all of the flour is incorporated.  Dough will be sticky!

Cover with a dish towel and allow to sit at room temperature for about two hours until the dough doubles in size.  After rising on the counter top, transfer to refrigerator until ready to use.  This dough handles much better if it's cold.

The possibilities are endless with this dough.  When you're ready to bake, grab a handful of dough (approx. 1 lb) and get to baking.  For loaves, flour and bake in loaf pan.  Brioche loaves can be used for the most delicious french toast you've ever tasted!  For cinnamon rolls, take your 1 lb handful and roll into a rectangle on a heavily floured surface - then top, roll and cut.  :)  Braided breads, muffins, doughnuts, fried filled tarts - everything is possible with a little brioche dough...

What will you make today?