Brioche

From Andie Evans
Makes 2 loaves

Equipment
Two 9-1/2 by 5-1/2 metal loaf pans
Stand mixer with dough hook
Instant-read thermometer

Ingredients
1 tsp. dry yeast
1/2 c. warm water (90-100 degrees)
3 Tbsp. sugar
6 large eggs
5 c. AP flour
1-3/4 tsp. salt
12 oz. unsalted butter, cut into 1-inch pieces and softened

In the bowl of an electric mixer, combine the yeast and the warm water. Stir in the sugar and let stand for 10 minutes.

Fit the mixer with the paddle attachment and on medium-low speed, blend in the eggs.

In a large bowl whisk together the flour and salt. Add to the egg mixture and blend until the flour  almost incorporated.

Remove the paddle attachment and fit the mixer with a dough hook. With the mixer running medium-low speed, add the butter 1 tablespoon at a time. When all the butter has been incorporated, increase the speed to medium and kneed the dough for 5 minutes.

Place the dough in a large bowl and cover it with plastic wrap. Let the dough rise until it has doubled. This will take about 2 hours. (You can also allow the dough to rise in the refrigerated overnight.)

Divide the dough into 2 portions and press into 2 greased loaf pans. Let the dough rise until doubled. This will take 2 hours.

Preheat oven to 350 degrees. Bake the loaves for 30 minutes until dark brown.

Remove the loaves from the pans and allow to cool on a wire rack.