Making brioche to make sure I can still make it and see how it turns out in the pans that I bought last week. After mixing in all ingredients, I let it rise until it doubles, then punch it down and put it in the fridge over nite. In the morning, I punch it down again, roll it, and put it in the pan. As it rises, I'll put egg wash on it so it develops a nice crust when baking. I'll actually put 3 coats of egg wash on it thru the rising process and with the last coat, I'll put some sea salt on it. I plan on trying this brioche out with the pork I roasted last nite and this morning.
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