Brioche Ii Easy Method
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 Degree F)|
|Sifted flour||4 Cup (64 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened to room temperature|
|Eggs||6 , lightly beaten|
|Egg yolk||1 , lightly beaten with 1 tablespoon cold water|
|Cold water||1 Tablespoon|
Mix yeast, warm water, and 1/4 cup flour until smooth in a small bowl; set in a pan of lukewarm water (water should come 1/3 of way up bowl) and let stand in a warm spot until bubbles form on yeast mixture, 5-10 minutes.
Meanwhile, sift 3 cups flour with the sugar and salt and set aside.
Cream butter in a large bowl with an electric mixer until fluffy.
Add flour mixture, a little at a time, alternately with eggs.
Beat 2 minutes at medium speed.
Add yeast mixture, beat 1/2 minute at low speed, then 2 minutes at medium speed.
Add remaining 3/4 cup flour by hand, a little at a time, beating with a wooden spoon after each addition.
Cover dough with cloth, set in a warm, draft-free spot, and let rise until doubled in bulk, 2 1/2-3 hours.
Stir dough down, cover with foil, and refrigerate 6-8 hours or overnight.
Now divide dough, shape into 24 brioches, allow to rise, glaze, and bake as directed in Brioche.