Brioche

French version inspired by famous hotel in Paris. Best results when this is used for pain perdu. Recipe makes two loaves.

Ingredients: 

1085 g Bread flour 

15 g Salt 

111 g Sugar 

30 g Yeast 

300 g Whole milk, warm 

480 g Eggs or about 9 whole eggs

490 g Butter

Method :

Knead flour, salt, sugar, yeast and eggs in mixer on first gear until the dough pulls together

Add the cold butter cut into small pieces in three times 

Knead again until dough pulls together

Remove from bowl and dust with flour.

Knead with hands for 5 minutes

Let the dough rest for 30 minutes

Put it in two loaf pans

Allow to proof for four to six hours

Bake at 160 °C or 320 Fahrenheit for one hour