Recipe courtesy of Doris and Ed's
Peppered Brioche
- Level: Intermediate
- Total: 16 hr 15 min
- Prep: 30 min
- Inactive: 15 hr
- Cook: 45 min
- Yield: 2 large loaves
- Level: Intermediate
- Total: 16 hr 15 min
- Prep: 30 min
- Inactive: 15 hr
- Cook: 45 min
- Yield: 2 large loaves
Ingredients
8 tablespoons active dry yeast
1/2 cup sugar
3 teaspoons salt
2/3 cup warm water (105 to 110 degrees F)
7 cups all-purpose flour
10 eggs, room temperature
2 pounds unsalted butter, cut into tablespoons, room temperature
1 tablespoon black butcher pepper
Directions
- In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.
- Add the flour and mix on low speed with an electric mixer. Slowly add the eggs, 1 at a time, mixing well and scraping down the sides of the bowl. Add the butter, 1 tablespoon at a time. Add the pepper and continue to beat for 5 minutes. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
- Punch down the dough, re-cover with plastic wrap, and refrigerate overnight.
- Separate the dough into 2 large loaf pans and let rise again until it is 3/4 of the way up the side of the pan, about 1 1/2 hours.
- Preheat the oven to 375 degrees F.
- Bake loaves for 45 minutes. Remove from heat and let cool before slicing.
