White Chocolate Brioche
(sorry guys, in culinary school all measurements are metric - get over it)
500g Bread flour
10g Active dry yeast (use 20g if using "live" yeast)
250g butter, cubed and cold
1 c white chocolate morsels
*This will yield 2 large loaves, or 4 small ones (good for 2 people)
Activate yeast in milk (mix together). Whisk eggs. Add dry ingredients into bowl of electric mixer. Add yeast and eggs. Mix on LOW speed (always mix bread on low).Once mix comes together, add butter, small amounts at a time. Add the white chocolate morsel and stir on low. Once the mix is fully incorporated, cover with plastic wrap and refrigerate over night.
Section out 100g pieces of dough, roll into a ball and let rest for 30 minutes.
Roll balls out into long tubes (3 for each braid) and begin braiding bread.
If making 2 large loaves using 150-200g balls. Egg wash the braids and allow to rest again for 30 minutes. Bake in 325 degree oven for approximately 20 minutes, or until the bread browns. Bread is done with it you knock on it and it sounds hollow (means there is no more moisture present).