Time Required: 12 to 24 hours

Yields 8 Slices

What You Need:

• 9″ x 5″ loaf pan
• plastic wrap
• 1¾ cup All-Purpose CannaFlour
• ½ tablespoon active dry yeast
• ½ tablespoon sugar
• ½ teaspoon salt
• 2 eggs
• ¼ cup milk (or CannaMilk)
• ½ cup butter softened (or CannaButter, softened)
• 1 egg yolk
• splash water or milk

Steps: 

1. Mix together the Cannaflour, yeast, sugar, and salt in a medium-sized bowl.
2. Add the warm milk, butter, and eggs into the flour mixture little-by-little.
3. Knead all ingredients together until the dough is smooth.
4. Cover the bowl with plastic wrap and sit it aside at room temperature. Allow for the dough to rise until it doubles in size. (Approx. 2 hours)
5. Deflate the dough by lifting dough from bowl and dropping it back in. Repeat this process 2 to 3 times.
6. Cover bowl with plastic wrap again and chill for at least 8 hours in the refrigerator.
7. Shape the dough into a loaf and sit it inside the greased loaf pan. Cover the pan with a towel and let dough rise for another hour at room temperature.
8. Preheat oven to 400 degrees.
9. Beat egg yolk with a small splash of water or milk to make a glaze.
10. Gently brush the brioche dough with the egg glaze. Bake dough in preheated oven until brioche is a deep golden brown.
11. Check the loaf after 20 minutes. if the bread is not ready, reduce heat to 350 degrees and check frequently for that golden brown color.
12. Remove bread from oven and let sit in pan for 5 minutes. Loosen loaf from pan and transfer to a wire cooling rack.