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Brioche
3/4 cup milk, scalded
6 tablesp. granulated sugar
2 eggs
1/2 teasp. salt
2 egg yolks
1/2 cup butter or margarine
4 cups sifted all-purpose flour
2 pkg. active dry, or 2 cakes, yeast
2 flour
Butter or margarine
1/4 cup warm (not hot), or lukewarm, water
Day before or early in day:
1. Into scalded milk, stir sugar, salt, and butter; cool to lukewarm.
2. In large mixing howl, sprinkle or crumble yeast on warm water (use lukewarm water for cake yeast) ; stir until dissolved.
3. Stir in lukewarm milk mixture, then eggs, egg yolks, and flour, beating with spoon until well combined.
4. Onto floured surface, turn very soft dough; knead until smooth and elastic.
5. Place in large greased bowl, turning to grease all sides; cover with damp cloth; let rise in warm place (about 85° F.) until doubled. Punch down; cover with damp cloth; refrigerate overnight or several hours.
Next morning or later in day:
1. Pinch off piece of dough large enough to make a 2 1/2" ball; roll ball in small amount of flour so that it will hold its shape.
2. Into greased 1˝-qt. brioche pan fit rest of dough evenly.
3. With finger dipped in water, make shallow indentation in center of dough; insert ball of dough. Cover loosely with waxed paper, then damp cloth; let rise in warm place until dough just fills pan.
4. Meanwhile, start heating oven to 400° F. Bake brioche 35 min., or until cake tester inserted in center comes out clean. While it's still warm, lightly brush top with butter.
Serve with butter or jam for brunch or with afternoon coffee. If slightly warm. use two forks to tear into wedges. Or cool, slice, and serve "as is" or toasted
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