Gluten Free Brioche
Gluten Free Brioche from Lazy Bear
- 1070 g “Cup For Cup” Flour
- 200 g Melted Butter
- 160 g Honey
- 6 ea Eggs
- 2 ea Egg Yolks
- 28 g Salt
- 460 g Warm H20
- 40 g Sugar
- 14 g Dry Yeast
- Mix all together until smooth
- Cover bowl and proof until double in size ( about 40 minutes)
- Portion into pans at 325g each
- Proof until done
- Bake at 325 until done (about 17 minutes)
Credit: Kim Conroy at Lazy Bear