Brioche (No-Knead) - cooking recipe

Ingredients

1 1/2 cups lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons kosher salt or 1 tablespoon table salt
8 large eggs, beaten
1/2 cup honey (this is my all time favorite!)
1 1/2 cups unsalted butter, melted
7 1/2 cups unbleached all-purpose flour
1 egg (for egg wash day of baking)

Preparation

In a large lidded (not air tight food container), mix together the yeast, salt; add the eggs, honey, melted butter, and water.
Using a large spoon (or your hands) mix until all the flour is incorporarted.
Note: The dough will be loose but will firm up when it's chilled; you may see lumps in the dough, but they will disappear in the finished product.
Cover (not airtight), and allow to rest at room temperature until dough rises and collapses, or flattens on the top, approximately 2 hours.
Refrigerate in the lidded container; may be used as soon as it's chilled.
Use over the next 5 days,.
Dough may be frozen in 1 pound portions in an airtight container for up to 4 weeks. (When using frozen dough, thaw in the refrigerator for 24 hours before using; do not thaw at room temperature).
Baking Brioche:
Grease a 9 x 4 x3 inch non-stick loaf pan.
Dust the surface of the dough with flour and cut off a 1 pound (grape-fruit) size piece.
Dust the dough with more flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Elongate into an oval and place in the prepared pan.
Cover and allow the dough to rest for 1 hour and 20 minutes.
Twenty minutes before baking time, preheat the oven to 350 degrees F.
In a small bowl lightly beat an egg and, using a pastry brush, brush the top crust with the egg wash.
Place the bread near the center of the oven and bake for 35 - 40 minutes.or until golden brown.
Note: Due to the fat in the dough, brioche will not form a hard, crackling crust.
Allow to cool before slicing.