Brioche Bread

Eggy and pillowy soft, this bread will rock your socks! The best news is, the longer it sits, then better it gets for French Toast!

Yield: Two loaves.

Ingredients:

2 C. Milk

1 C. Sugar

2 TBSP active dry Yeast

6 Eggs

1 TBSP Vanilla

1/2 C. Butter

1 tsp Salt

All Purpose Flour about 6 C.

Instructions:

Warm milk to 110F then add sugar, yeast and 2 C. Flour. Mix, this creates a dough sponge, cool yeah? Cover and set aside for 30 minutes.

Whisk eggs, add vanilla and melted butter into the dough sponge. Add about 4 C. Flour, slowly. 

You may need more or you may need less. Adding it slowly tells you best.

I’m almost a poet, and I almost didn’t know it!

Knead until smooth and elastic, 10-15 minutes. Cover and rise for an hour.

Remove from bowl, divide into two pieces, divide each of those into three pieces. Since we’re so fancy, we’re going to braid it into a loaf. Just like your little sister’s hair.

Except you wouldn’t eat that. 

I hope. 

Pinch each edge to keep the shape, then place in a greased loaf pan or on a cookie sheet. This isn’t a major decision, like what flavor of toothpaste to buy, it just affects the shape of the loaf. On the cookie sheet will make a flatter loaf, in the bread pan will make a taller loaf.

Rise 30 minutes.

Bake at 350 for 30 minutes or until golden brown.