BRIOCHE (NO-KNEAD)

Steps:

• In a large lidded (not air tight food container), mix together the yeast, salt; add the eggs, honey, melted butter, and water.
• Using a large spoon (or your hands) mix until all the flour is incorporarted.
• Note: The dough will be loose but will firm up when it's chilled; you may see lumps in the dough, but they will disappear in the finished product.
• Cover (not airtight), and allow to rest at room temperature until dough rises and collapses, or flattens on the top, approximately 2 hours.
• Refrigerate in the lidded container; may be used as soon as it's chilled.
• Use over the next 5 days,.
• Dough may be frozen in 1 pound portions in an airtight container for up to 4 weeks. (When using frozen dough, thaw in the refrigerator for 24 hours before using; do not thaw at room temperature).
• Baking Brioche:.
• Grease a 9 x 4 x3 inch non-stick loaf pan.
• Dust the surface of the dough with flour and cut off a 1 pound (grape-fruit) size piece.
• Dust the dough with more flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
• Elongate into an oval and place in the prepared pan.
• Cover and allow the dough to rest for 1 hour and 20 minutes.
• Twenty minutes before baking time, preheat the oven to 350 degrees F.
• In a small bowl lightly beat an egg and, using a pastry brush, brush the top crust with the egg wash.
• Place the bread near the center of the oven and bake for 35 - 40 minutes.or until golden brown.
• Note: Due to the fat in the dough, brioche will not form a hard, crackling crust.
• Allow to cool before slicing.