Brioche

Deliciously rich bread!  

Brioche

Ingredients

2 pkgs active dry yeast

2 c milk

1/2 c sugar

1 c butter, melted

1 tsp salt

3 eggs

6-7 cups AP flour or more depending on stickiness of dough

Directions:

Heat together milk and sugar and let cool to warm.

After heating the milk and sugar and letting it cool, add to the yeast and let it dissolve and begin to bubble (about 10 minutes).  Add flour one cup at a time until you have a nice smooth (non-sticky) workable dough.  Turn out onto a lightly floured board and knead 10 to 15 minutes.

Put dough into a lightly oiled bowl in a warm place, cover, and let rise until doubled in size.  About 1 hour.

Punch down, and turn out onto board again, knead for 1 to 2 minutes, divide in half, and shape into loaves.  Place in lightly oiled loaf pans and let rise again 1 hour, or until doubled in size.

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown and sounds hollow when tapped.  

If you have a machine that kneads dough (like a Kitchen Aid), I usually use the dough hook and knead for about 5 minutes and no longer sticky.  Add flour 1 cup at a time until not sticky.