Brioche (French Bread)

Directions

Sift flour and salt together; set aside.

Dissolve sugar in warm water in large mixing bowl.

Add yeast, dissolve by stirring slowly.

Place flour and salt on top of sugar and yeast mixture.

Then add 6 eggs on top of flour mixture.

Mix slowly until all ingredients are combined.

Stir mixture several min. until dough becomes smooth and elastic, then add softened butter 2 tablespoons at a time until all is completely incorporated.

Cover and bench proof dough until double in volume.

Punch down dough, proof in refrigerator until dough is firm and workable.

Measure 3-oz. parts of dough. Brush oven-proof coffee cups w/ softened butter.

Pinch a marble-sized piece of dough from each pat and reserve.

Form each part of dough into round shape, place in buttered cup.

Form each marble-sized piece of dough into a pear shape.

Make a dent.

Bake at 350℉ (180℃) for 15 to 20 minutes or until golden brown.