Brioche is a delightful super buttery french bread.  Needs to be refrigerated overnight so start day before.  Thomas Keller credit Jean-Louis Palladin for this recipe.  It’s wetter going into the fridge than I’m used to but it’s excellent.

 Brioche – Thomas Keller

2/3 cup Water 110-115F
4-1/2 teaspoons Active Dry Yeast
5 cups Cake Flour
4 cups All-Purpose Flour
2/3 cup Sugar
5  teaspoons fleur de sel or fine sea salt
6 large eggs, at room temperature
2-1/2 sticks (10 oz.) unsalted butter, cut into 1? cubes at room temperature

1.  Add yeast to warm water and allow yeast to bloom for 10 minutes.

2.  Sift cake flour, all purpose flour, sugar and salt into mixer stand with dough hook attachment.  On slowest setting, add eggs individually.  Scrape side of bowl to careful not to spill out.

3.  Slowly add yeast water and mix on low for 10 minutes.  Occasionally stop to scrape the bowl.

4.  Cut butter into small cubes and add a quarter at a time waiting a couple of minutes to incorporate.  Continue to mix for 10 minutes till dough is silky and smooth.

5.  Transfer to large oil bowl and cover in warm spot for 3 hour or till double.

6.  Punch down and fold several times.  Dough will be pretty wet.  Refrigerate overnight.

7.  Remove from refrigerator and divide into quarters.  In well greased loaf pan, for the dough into the pans.  Cover and allow to dough to proof in warm area till dough has rise 1/2″ above the pan.  Approximate 1 hour.

8.  Preheat 350F and bake 35-40 minutes.  Immediately turn out onto cooling rack.