4-1/2cupswhole wheat flour or white flourfor traditional brioche
2teaspoonssalt
226g2 sticks butter, at room temperature
1cupof mixed dried fruitsuch as cranberries, raisins, apricots
1egg mixed with 1 tablespoon milkfor egg wash
Instructions
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with a paddle attachment.
Let stand for five minutes to let the yeast and sugar dissolve.
Add the eggs and beat at medium speed for one minute, until well mixed. At low speed, add two cups of flour and the salt. Mix for five minutes. Add an additional two cups of flour and mix for five minutes. Still on low speed, add the softened butter in chunks and mix for two minutes, scraping down the beater and sides of the bowl, until well blended. Sprinkle in the remaining 1/2 cup of flour.
Use the dough hook or knead the dough by hand for two minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit a room temperature for one hour. Grease two loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam-side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
Preheat the oven to 180C (350F). When the dough has risen, brush the top of each with the egg wash and bake for approximately 45 minutes or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves onto a wire rack to cool.