Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

unbleached All purpose flour 2 1/2 cups plus 2 T
active dry yeast 1 1/2 tsp
granulated sugar 2 T
salt 3/4 tsp
cool water 1/4 cup
eggs, plus 1 yolk for glaze 4 each


1 cup (2 sticks) unsalted butter

Place 1 1/2 cups of flour, yeast, sugar, salt , water and eggs into the bowl of standmixer beat using the dough hook until smooth.  ( or knead by hand)
Cover mixture and let sit for 45 minutes
bubbles will develop but will not change much due to the thinness of the batter.
Add remaining cup of flour and beat with electric mixer for 8 minutes. 
The dough will clean the sides of the bowl and becomes shiny and elastic
sprinkle your work surface with flour
place the sticks of butter in the center of two sheets of plastic wrap
and pound the butter witht the side of a rolling pin until it's bcome a rectangel about 1/4 inch thick
fold it over several times as you pound making it pliable with out becoming too warm or soft.
Add the butter to the dough and beat until it is fully incorporated.
Cover the dough and allow to rise for 1 hour.
It will be very soft at this point and should have risen by about 1/3
Turn the dough out onto a lightly floured surface and fold over several times.  Place the dough into a greased bowl. cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, and up to overnight.
The chilled dough will firm up considerably.
Remove the dough from the refrigerator and form it into a round loaf.
place into a 9 inch brioche pan...( if you don't have a brioche pan, then just place it in a loaf pan)
cover the dough and allow to rise for 2 1/2 hour to 3 hours or until doubled.
Beat the egg yolk with 1 tablespoon of water and brush the dough with egg wash
bake in a preheated oven at 375 until golden brown.

unbleached All purpose flour 2 1/2 cups plus 2 T
active dry yeast 1 1/2 tsp
granulated sugar 2 T
salt 3/4 tsp
cool water 1/4 cup
eggs, plus 1 yolk for glaze 4 each


1 cup (2 sticks) unsalted butter

Place 1 1/2 cups of flour, yeast, sugar, salt , water and eggs into the bowl of standmixer beat using the dough hook until smooth.  ( or knead by hand)
Cover mixture and let sit for 45 minutes
bubbles will develop but will not change much due to the thinness of the batter.
Add remaining cup of flour and beat with electric mixer for 8 minutes. 
The dough will clean the sides of the bowl and becomes shiny and elastic
sprinkle your work surface with flour
place the sticks of butter in the center of two sheets of plastic wrap
and pound the butter witht the side of a rolling pin until it's bcome a rectangel about 1/4 inch thick
fold it over several times as you pound making it pliable with out becoming too warm or soft.
Add the butter to the dough and beat until it is fully incorporated.
Cover the dough and allow to rise for 1 hour.
It will be very soft at this point and should have risen by about 1/3
Turn the dough out onto a lightly floured surface and fold over several times.  Place the dough into a greased bowl. cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours, and up to overnight.
The chilled dough will firm up considerably.
Remove the dough from the refrigerator and form it into a round loaf.
place into a 9 inch brioche pan...( if you don't have a brioche pan, then just place it in a loaf pan)
cover the dough and allow to rise for 2 1/2 hour to 3 hours or until doubled.
Beat the egg yolk with 1 tablespoon of water and brush the dough with egg wash
bake in a preheated oven at 375 until golden brown.