Basic Brioche

Ingredients

2 oz. milk
.5 oz fresh yeast
2 oz Daisy Bread Flour
5 oz eggs
8 oz Daisy Bread Flour
.5 oz sugar
.13 oz salt (3/4 tsp)
7    oz butter (softened)*

*The butter may be reduced by as much as half if the dough is too sticky, but the product will not be as rich and delicate.
This recipe makes a 1 pound 9 oz loaf. Multiply for a larger loaf plan.
Scald the milk and cool to lukewarm. Dissolve the yeast. Add 2 oz. flour and mix to make a sponge. Let rise to double.
Gradually mix in eggs and then dry ingredients to make soft dough.
Beat in the softened butter a little at a time until it is completely absorbed and the dough is smooth. The dough will be very soft and sticky.
If the product will be small and hard to handle, such as rolls, retard the dough overnight as the chilling reduces stickiness. If dough is to be baked in loaf pans, with little handling, it should rest for 20 minutes.
Coat with an egg wash after proofing.
Bake at 400°F for small rolls.  375° for loaf.

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Daisy Flours are milled by McGeary Organics
Lancaster, Pennsylvania 800-624-3279