Brioche Recipe

This is the dough we made earlier and will roll out tomorrow: 1/3 cup warm water, .25oz active dry yeast, 4.5 cups AP flour 1/3 cup sugar 2.5 tsp salt 6 large eggs, room temp, 10 ounces butter, cubbed and room temp. Combine the warm water and yeast. Be careful the yeast will die if the water is TOO hot. Meanwhile, sift together the flour, sugar and salt. With the Hobart, and paddle, slowly add egg mix until mixed throughout. Switch to the bread hook and add butter, a 1/3rd at a time. Beating medium speed about 4 minutes in between each batch. After all butter is added, slow to 1st speed and run for another 10 minutes adding enough flour to come into a soft ball. Place in a clean bowl, cover and let rise for three to four hours. Layout onto a flour'd surface and work dough for 5 minutes getting rid of all excess air pockets, and work until smooth and springy to the touch. Again, place in a clean bowl, this time placing in the refrigerator overnight. That brings us to now... Tomorrow we will do as follows: Generously butter 2- 8 1/2 by 4 1/2 loaf pans. Turn the dough out and with floured hands divide the dough in half, shape into rectangles and place into loaf pans. Let dough rise, uncovered until about 1/2" above top of pans which comes to about 3 more hours. Preheat oven to 350 degrees. Bake in the center oven until weel browned and sounds hollow when tapped on bottom, about 35 to 40 minutes. Let cool on racks.