Peppered Brioche

Name: Peppered Brioche
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT16H15M0.000S
Yield: 2 large loaves
Cuisine: american
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

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Level: Intermediate
Total: 16 hr 15 min

Prep: 30 min
Inactive: 15 hr
Cook: 45 min

Yield: 2 large loaves

Nutrition Info

Level: Intermediate
Total: 16 hr 15 min

Prep: 30 min
Inactive: 15 hr
Cook: 45 min

Yield: 2 large loaves
Nutrition Info

Ingredients

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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.