brioche
baking bread, beth hensperger, '92

rich egg glaze:
1 1	ea T	egg water or milk	whisk together, reserve
brioche proper:
1 1/4 1	T c c	dried yeast sugar flour	mix in electric mixer, using paddle
1/2	c	lukewarm water	add and mix
6	ea	eggs	add and mix one at a time
2	c	flour	add and mix 1/2 c at a time
1/2	c	butter, softened	add and mix 2 T at a time
1 1/2	c	flour	add and mix 1/2 c at a time
scrape into bowl, cover and let double in volume, c 3 hrs stir down, refrigerate 12 hrs (may be frozen, then thawed) divide into fourths, roll into ropes 12"x1" divide each rope into 4 2" pieces, 4 1" pieces, roll into balls put each big ball into 3 1/2" fluted muffin cup snip an x on top with scissors, push finger through x to bottom place small ball on top let rise until double in volume, c 45 min (coolish place) brush with egg glaze bake 10 to 15 min at 400 until golden brown turn out onto wire rack to cool