Brioche

• 1/3 cup warm water (about 110F)
• 1 tablespoon active dry yeast
• 9 ounces (about 1 1/2 cups) bread flour, plus more for dusting
• 5 ounces (about 3/4 cup) pastry flour
• 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces, plus more for pans
• 4 large eggs, cold, plus 1 large egg, lightly beaten
• 3 tablespoons sugar
• 2 tablespoons plus 1 teaspoon nonfat dry milk
• 1 teaspoon salt
• Canola oil, for plastic wrap

1. Make the dough: In a medium bowl, sprinkle yeast over the warm water; stir with a fork until dissolved.
2. Let stand until foamy, about 5 minutes.
3. Add 2 ounces bread flour; stir until well combined.
4. Cover with a clean kitchen towel; let rise in a warm spot until doubled in bulk and bubbles appear on the surface, about 1 hour.
5. Place remaining 7 ounces bread flour and the pastry flour in the bowl of an electric mixer fitted with the dough hook.
6. Add the butter, eggs, sugar, and dry milk, and beat on low speed until well combined, about 5 minutes.
7. Add the yeast mixture; beat on low speed for 5 minutes.
8. Sprinkle in salt; beat on medium speed until dough is smooth, shiny, and elastic, about 5 minutes more.
9. Cover the bowl with plastic wrap; immediately place in freezer for 30 minutes (this will keep the dough from rising too quickly).
10. Remove from freezer; punch down dough in bowl.
11. Fold sides into the center, and invert, so dough is smooth side up.
12. Cover with plastic wrap, and refrigerate, at least 10 hours or overnight.
13. To make Petites Brioches: Butter 20 small brioche molds; set aside.
14. Divide the dough into 20 equal pieces (1 1/2 ounces each).
15. Working with a few pieces at a time (return the rest of the dough to the refrigerator), divide each piece in two, making one twice as big as the other.
16. On a lightly floured surface, roll the larger piece into a round ball using the cupped palm of your hand.
17. Press your thumb into the center of the ball to form a deep well.
18. Then rotate your thumb to widen the hole.
19. Shape the smaller piece into a teardrop.
20. With lightly floured fingers, press the tip of the teardrop gently into the bottom of the hole.
21. Place in a prepared mold.
22. Repeat with remaining dough.
23. Drape the dough pieces with a well-oiled piece of plastic wrap.
24. Set aside in a warm, nondrafty place until fully doubled in bulk.
25. This could take anywhere from 1 to 3 hours.
26. Meanwhile, preheat the oven to 375F.
27. Just before baking, brush dough gently but generously with beaten egg.
28. Place molds on two rimmed baking sheets, and bake until deep golden brown, 8 to 12 minutes.
29. Immediately remove Brioches from molds, and cool on a wire rack.
30. To make 7-inch round loaves: Butter two 7-inch molds.
31. Divide the dough into 10 equal pieces (3 ounces each).
32. Return five pieces to the refrigerator.
33. On a lightly floured surface, roll five pieces of dough into smooth balls.
34. Add as little extra flour as possible.
35. Shape each ball into a teardrop.With the tips pointed toward the center, arrange four teardrops around the edge of a prepared pan, leaving a hole in the center.
36. Pinch the tips together and then press onto the bottom of the pan, leaving only a little pan showing; this will help the pieces stay together during baking.
37. Press your thumb lightly in the center of each piece to nudge the dough together.
38. Gently press the tip of the last teardrop into the center of the pan; it should sit above the others.
39. Repeat with remaining five pieces.
40. Cover each pan with a bowl or a container large enough to give the dough ample room to double in bulk.
41. (The bowls should not touch the rising loaves.)
42. Set aside in a warm, nondrafty place until more than doubled in bulk, 1 to 3 hours.
43. Meanwhile, preheat the oven to 375F.
44. Just before baking, lightly brush the surface of the dough with beaten egg.
45. Bake loaves until they sound hollow when the bottom is tapped, about 45 minutes.
46. Immediately remove from pan and cool on a wire rack.
47. To make 9-by-5-inch loaves: Butter two 9-by-5-inch loaf pans.
48. Divide the dough into 16 equal pieces (2 ounces each), and roll pieces into balls.
49. Place eight balls in each prepared pan.
50. Cover loosely with oiled plastic wrap, and let rise until doubled in bulk, 1 to 3 hours.
51. Meanwhile, preheat the oven to 375F.
52. Just before baking, brush dough gently but generously with beaten egg.
53. Bake loaves until they sound hollow when the bottoms are tapped, about 40 minutes.
54. Immediately remove from pans and cool on a wire rack.
55. The dough is weighed and divided into 20 equal pieces, which are then split in two, so that one is twice the size of the other.
56. The larger piece is rolled into a smooth ball, and a deep hole is pressed into the center.
57. The smaller piece is rolled into a teardrop, then fit, tip-first, into the hole.
58. The assembled brioches are placed in buttered molds and left to proof before baking.
59. The balls of dough are placed side by side in a buttered 9-by-5-inch loaf pan, so they are just touching.
60. After doubling in bulk, they are brushed with egg before baking.

warm water, active dry yeast, bread flour, pastry flour, butter, eggs, sugar, nonfat dry milk, salt, canola oil

Taken from www.epicurious.com/recipes/food/views/brioche-390296 (may not work)