Brioche

Ingredients:
- 1/3 cup Warm Water
- 1 tbsp Yeast
- Pinch Sugar
- 5 Eggs (room temperature)- beaten
- 1 lb All Purpose Flour (unbleached)- do not use bread flour
- 1 tsp Salt
- 2 oz Sugar
- 8 oz Unsalted Butter, chopped into squares (cool, but not too cold)

Directions for Dough Making:
- Whisk water and yeast together in a mixing bowl to dissolve. I use my kitchenaide mixer. Add a pinch of sugar. Set aside for 5 minutes until the mixture becomes creamy and bubbly.
- Add all of the eggs to the yeast mixture.
- Use paddle attachment on low speed to incorporate. Use low speed for steps to follow as well.
- Add 1/3 of the flour to the mixer and incorporate.
- Add the sugar and salt, and incorporate.
- Add remainder of the flour, and incorporate.
- Let it mix for approx. 3 minutes. The dough should be sticky and elastic.
- Chop the cool butter. If it's too cold, smear/soften with your hands before adding it to the mixer.
- Add the chopped butter to the mixer little by little and incorporate. Mix for about 5 minutes. You may need to increase the speed for a few seconds to scrape the sides.
- Use a spatula to make the dough round and place in a greased bowl. Cover with plastic wrap.
- Rise at room temperatures for about 1 1/2 hour, or until it's twice it's volume. It should rice in a somewhat warm spot, but not so warm that the butter melts.
- After the rise, punch the dough down.
- Let it rise in the refrigerator for 5 hours.
- Remove from the refrigerator and punch down again.
- Rise again at room temperature for about 1 hour, or until it's twice it's volume again.

Directions for Baking:
- Once the dough is ready, roll the dough into balls/swirls and place next to each other in a greased loaf pan. Note, that this amount of dough will fit two small loaf pans or one large. The balls don't need to be uniform. It just add to the rustic look of the bread once baked. The dough should only fill the loaf pan half way because it will rise again.
- Let the dough rise barely to the top at room temperature.
- Preheat oven to 375 degrees.
- When ready to bake, brush the dough with egg wash.
- Bake at 375 degrees until golden. A small loaf pan will be about 20 minutes. A large loaf will be about 45 minutes.
- Once baked, let cool on wire rack. You can eat it at this point or freeze it.