Brioche

A superb light bread with a high egg and butter content that makes this stand out in the crowd.

Prep Time 15

Cook Time 40

Total Time 4 55

Servings Loaves

Combine the flour, sugar, yeast, and salt in an electric food processor and process with the steel blade for 5 seconds.
4 cups all-purpose flour, 1/4 cup sugar, 1 1/2 tsp instant yeast, 1 tsp salt
Add the butter and 3 eggs and process for 10 seconds.
8 tbsp butter, 3 large eggs
Add 1/2 cup (125 ml) milk and 1/3 cup (80 ml) water while the machine is running and process for 30 seconds.
1/2 cup milk, 1/3 cup water
The dough should be very sticky-if it is not, add more water.
Grease a large bowl and scoop the dough into it.
Cover with plastic wrap and let rise 2 to 3 hours, until doubled in volume.
Punch the dough down and, using just enough flour to enable you to handle the dough, shape it into 2 loaves.
Place each loaf in a buttered loaf pan (8x4 inches (20x10 cm) or 9x5 inches (23x12 cm)).
Cover and let rise for 1 hour.
Mix the egg yolk with the remaining milk and brush on the tops of the loaves.
1 large egg yolk, 2 tbs milk
Bake in a preheated 400F (200C) oven for about 30 minutes, until golden brown.
When done, the loaf should fall out of the pan easily and the bottom should sound hollow when thumped.
Remove from the loaf pans and cool on wire racks.

Superb bread to make french toast with!!