French Brioche With Oatman Farms   REGENERATIVE ORGANIC CERTIFIED®White Sonora T-55 Flour

If you're looking for a brioche for holiday gatherings or to slice for french toast, this recipe uses our ROC® White Sonora T-55 stone-ground flour, a heritage grain milled to the lightest possible sift, prized by bakers for its silky texture and delicate, nutty sweetness.

White Sonora is one of the oldest wheats in North America, and Oatman Farms' regenerative growing practices mean every cup carries both the flavor and restoration of the land it grows in. The result is a brioche with an impossibly tender crumb and a golden crust that tastes exactly like something you'd find on a slow Sunday morning in the French countryside. Eat warm with soft butter or slice into thick slices for decadent french toast.

Ingredients

• 1 envelope (7g) active dry yeast
• 2 tbsp lukewarm water
• 3 1/4 cups ROC® Certified Oatman Farms White Sonora T-55 flour
• ¼ cup granulated sugar
• 1/4 fine sea salt
• ⅓ cup whole milk, slightly warmed
• 3 large eggs, room temperature (2 for dough, 1 reserved for glaze)
• 6½ tbsp unsalted butter, cubed, room temperature, plus more for pan
  

Instructions

1. In a small bowl, dissolve the yeast in the lukewarm water. Set aside until frothy, 5 to 10 minutes.
2. In a large bowl, mix together the flour, granulated sugar, and salt. Add the yeast mixture and milk, then mix well with a big wooden spoon. Add 2 of the eggs followed by the butter. Gradually mix until a smooth dough forms. (the dough should only be slightly tack at this point and should not stick to the sides of the bowl. 
3. Turn the dough out onto a lightly floured surface and very gently knead until smooth, 5 minutes. You do not want to over knead as Sonora has a very delicate gluten structure. Shape into a ball, place back in the bowl, and cover with a cloth. Let rise in a warm room for 1 to 2 hours, or overnight.
4. Knead the dough briefly on an unfloured surface, 1 to 2 minutes, just to release any trapped air bubbles. Shape the dough into three equal dough balls and place in a buttered loaf pan. Cover with a cloth and let rise again for 1 to 2 hours. 
5. Preheat the oven to 350°F / 180°C.
6. Lightly beat the remaining egg. Brush the surface of the brioche with the beaten egg. Sprinkle with pearl sugar if using.
7. Bake until risen and golden brown, about 40 minutes. If the top browns too quickly, lay a sheet of parchment paper over it to protect it.
8. Cool completely on a wire rack before slicing. Spread with soft butter or cut into thick slices for decadent french toast. 

Note: White Sonora T-55 is the lightest sift Oatman Farms carries. Its delicate, low-extraction flour makes for an especially tender, fine-crumbed brioche. You can also use a traditional brioche mold for a beautiful display,  but a loaf pan works better for slicing.