1. Combine 2 tbsp. of the waer, yeast and sugar. Stir to dissolve yeast and let stand
until bubbly, about 5 minutes.
2. Fit processor with steel blade. Measure flour, butter and salt into work bowl.
Process until mixed, about 20 seconds.
3. Add yeast mixture to flour mixture. Porcess until blended, about 10 seconds.
4. Turn on processor and gradually drizzle the 2 beaten eggs through feed tube into
flour mixture. Continue processing while very slowly drizzling just enough
remaining water through feed tube so dough forms a ball the cleans the sides of
the bowl. Process until ball turns around bowl about 25 times. Turn off processor
and let dough stand, covered, in work bowl at room temperature 30 min.
5. Turn on processor and dradually drizzle in enough remaining water to make
dough soft, smooth and satiny but not sticky.**Process until dough turns around
bowl about 25 times. Turn off processor and let dough stand, covered, in work
bowl at room temperature 30 min.
6. Process again until dough turns around bowl about 25 times. Turn dough onto
lightly greased surface. Pinch off about 1/2 cup of the dough, shape into a
smooth ball and reserve.
7. Shape remaining dough into a smooth ball and place in well greased brioche pan
about 6-1/2" wide in center of dough and insert smaller ball of dough. Make
indentation about 1-1/2" wide in center of dough and insert smaller ball of dough.
Cover loosely with plastic wrap and let stand in warm place (85 degrees) until
doubled, about 1 hour.
8. Heat oven to 350. Beat milk and remaining egg with fork. Brush mixture over
brioche. Bake until evenly browned and loaf begins to pull away from sides of the
pan, 45-55 min.
9. Cool bread 5 min. in pan. Carefully remove the pan and cool on wire rack.
Handwritten note: Roll out dough as if you are going to make cinnamon rolls. Make a mixture of butter, garlic and parmesan and spread over dough. Roll up and cut into slices. Place on cookie sheet and let rise and bake at 375 for 20-30 min.
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